Exquisite Eclairs with Silky Custard Sauce – A Classic French Delight

These exquisite eclairs are everything I imagine when I think of classic French pastry — light, golden shells filled with a luscious, silky custard and topped with a glossy chocolate glaze. Each bite is a perfect balance of crisp pastry and creamy sweetness. They’re surprisingly doable at home, and once I made them myself, I never looked back.

Why You’ll Love This Recipe

I love how these eclairs combine texture and flavor so beautifully — airy choux pastry, smooth vanilla custard, and rich chocolate topping. They’re elegant enough to impress, yet comforting and familiar. Making them from scratch feels like a baking achievement, and I always feel proud bringing a tray of these to the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

• Water

• Unsalted butter

• Salt

• All-purpose flour

• Eggs

For the silky custard filling:

• Whole milk

• Egg yolks

• Granulated sugar

• Cornstarch

• Unsalted butter

• Vanilla extract

For the chocolate glaze:

• Semi-sweet chocolate, chopped

• Heavy cream

• Optional: butter for extra shine

directions

1. I preheat the oven and line a baking sheet with parchment paper.

2. To make the choux pastry, I bring water, butter, and salt to a boil in a saucepan. I add the flour all at once, stirring vigorously until the dough pulls away from the sides.

3. I transfer the dough to a bowl and let it cool slightly before beating in the eggs one at a time until smooth and glossy.

4. I pipe the dough into even strips on the baking sheet and bake until puffed and golden, then let them cool completely.

5. For the custard filling, I heat milk in a saucepan while whisking egg yolks, sugar, and cornstarch in a bowl.

6. I temper the yolk mixture with hot milk, then return everything to the heat, whisking constantly until thickened. I stir in butter and vanilla and let the custard cool in the fridge.

7. I slice each eclair shell or poke a hole to pipe the chilled custard inside.

8. For the glaze, I heat cream until steaming and pour it over chopped chocolate, stirring until smooth. I dip the tops of the filled eclairs into the glaze and let them set before serving.

Servings and timing

This recipe makes about 12 eclairs and takes around 1 hour and 30 minutes total — about 30 minutes of prep, 30 minutes of baking, and extra time for chilling and filling.

Variations

Sometimes I change things up by using a chocolate or coffee custard instead of vanilla. I’ve also made fruit-infused versions using raspberry or lemon cream. For a modern spin, I drizzle white chocolate over the glaze or sprinkle with chopped nuts or sea salt. When I want something even more decadent, I add a layer of whipped cream on top of the custard before glazing.

storage/reheating

I store eclairs in the fridge in an airtight container for up to 2 days. The shells stay crisper if I keep them separate and fill them just before serving. I don’t reheat them, but I always let them sit at room temperature for 10–15 minutes before eating for the best texture and flavor.

FAQs

Can I make the choux pastry ahead of time?

Yes, I bake the shells in advance and store them unfilled in an airtight container for up to 2 days, or freeze them for longer. I fill and glaze them just before serving.

What if my custard turns out too thick?

I whisk in a small splash of cold milk to loosen it. If it’s too runny, I return it to the stove and cook it a bit longer while stirring.

How do I get evenly shaped eclairs?

I use a piping bag with a round or star tip and pipe slowly and steadily. I also dampen any uneven tips with a wet fingertip before baking to keep them smooth.

Can I freeze eclairs?

Yes, but I freeze the unglazed, unfilled shells. When ready to serve, I thaw them at room temperature, re-crisp them in a low oven, then fill and glaze.

What’s the difference between eclairs and cream puffs?

Both use choux pastry, but eclairs are piped into long shapes and usually filled with custard and topped with glaze. Cream puffs are round and often filled with whipped cream.

Conclusion

Making these exquisite eclairs with silky custard sauce is a labor of love — but one that pays off in every perfect bite. They’re delicate, delicious, and full of classic charm. Whether I’m baking for a special occasion or just feeling ambitious in the kitchen, these eclairs always make me feel like I’ve brought a little piece of Paris home.