Homemade eclairs recipe with photo

The content of the article

Ask a hundred people on the street what the most famous French dessert they know, and most of the answers will be eclairs. True, here, in Russia, this delicacy is often called custard cakes, but the meaning does not change from this. Delicate, melting in the mouth, with eclairs air cream can not only be bought in the store, but also cooked by yourself.

How to cook eclairs

Preparing eclairs is a very troublesome and painstaking process, but the final result is worth the effort. In the process of cooking, it is very important to pay attention to the consistency of the dough: it should turn out to be viscous, moderately liquid and shiny. But when choosing a filling for eclairs, there are no restrictions. You can fill the inner voids with whipped cream, chocolate cream or condensed milk.

Choux pastry

The housewife’s task is to make the correct custard dough and bake the workpiece. However, this can not always happen the first time. The dough for cakes is very moody, so in the work you need to take into account all the nuances about which often do not write cookbooks. How to make custard dough:

  • Any step-by-step recipe has one basis – the dough, which is prepared in warm water, oil and flour, followed by the introduction of eggs. Note that the eggs should not be directly from the refrigerator, and all the flour must be added all at once..
  • To prevent the flour from sticking to the pan, constantly stir the mixture with a wooden spatula. Never use a mixer, otherwise the dough will turn out liquid.
  • Round profiteroles are formed with a spoon, and long ones with a culinary syringe..
  • Place the pan in a well-heated electric oven. This will allow the test to rise in time. The baking temperature should be 200 degrees in the first 15 minutes. Then you need to lower it to 170 ° C and continue to bake cakes for another 15 minutes.
  • Hot eclair cake needs to be pierced with a toothpick.

Ready Choux Dough

How to fill eclairs with a cream without a syringe

The cooled cakes are supposed to be filled with cream through a pastry bag with a thin nozzle or using a conventional medical syringe without a needle. Experienced confectioners make small holes on top of the eclair, and then mask them with a layer of glaze. And what if the pastry bag is not at hand? How to start eclairs without a syringe? To do this, make a small cut in the middle and fill the cavity inside the cake through it with filling.

Eclairs recipe at home

In contrast to other dishes, pastries and desserts, the recipe for custard eclairs is always the same. Only the ratio of products, the shape of the eclairs, the filling and the decoration of the goodies can differ. There are many varieties of French pastries: with boiled condensed milk, with cream, chocolate fudge, with condensed milk and even Italian meringue. The choice of filler depends only on your own preferences: love your sweetheart – try a cream, prefer a neutral taste – then the curd filling is what you need.

With custard

  • Time: 1 hour.
  • Servings Per Container: 8.
  • Calorie dishes: 157.6 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • The complexity of the preparation: difficult.

From this classic recipe, you will learn how to cook eclairs at home with custard. This is the simplest version of the French dessert, which is popular in our country. If you started baking cakes for the first time, the main thing is to observe the proportions correctly. Choux pastry and the same cream – the perfect combination for the most delicious dessert.


  • eggs – 7 pcs.;
  • water – 1 tbsp .;
  • butter – ? packs;
  • flour – 1 tbsp. for the test and 3 tbsp. l for cream;
  • milk – 300 ml;
  • sugar – 150 g;
  • vanilla sugar – 1 sachet.

Cooking method:

  1. Pour water into the pan, add the butter and put the mixture on the stove.
  2. After the oil has dissolved, pour in the flour and mix.
  3. Cool the dough to 60 degrees and introduce 4 eggs into it one at a time. From the resulting mixture we form and bake eclairs.
  4. For custard, heat the milk. Whisk the yolks with sugar and vanilla.
  5. Add flour to the egg mixture and mix.
  6. As soon as the milk begins to boil, we introduce the egg-flour mixture into it and cook until thickened.
  7. With cooled cream, fill the cavity of the buns.

Glazed eclairs on a plate

With curd cream

  • Time: 50 minutes.
  • Servings Per Container: for 10 people.
  • Calorie content: 140 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Curd cream for eclairs is not a traditional recipe for filling, but very successful. Unsweetened dough is in harmony with the rich taste of cottage cheese with cream. If you wish, you can even cook diet cottage cheese from low-fat kefir. To do this, you need to put the package with kefir overnight in the freezer, and then squeeze the contents through gauze.


  • cottage cheese of medium fat content – 1 tbsp .;
  • cream – ? st .;
  • powdered sugar – 2/3 st.

Cooking method:

  1. Using a high-speed mixer, whip the cream into a stable thick foam.
  2. Add half the granulated sugar and continue whisking for about a minute..
  3. Rub the cottage cheese through a sieve 2-3 times, mix with the remaining sugar.
  4. At the end we combine the curd and creamy mass.

Ready Profiteroles

With whipped cream

  • Time: 55 minutes.
  • Servings Per Container: for 10 people.
  • Calorie dishes: 215.1 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty making: easy.

An easy recipe for eclairs with whipped cream involves the use of only cream and sugar, but such a cream is fresh and not everyone will like it. Try to diversify the filling by adding a few berries of fresh raspberries, strawberries or any other fruits to it in season. It will turn out very unusual, tasty and healthy. You can not make icing, but decorate the cakes with icing sugar.


  • fat cream – 1 tbsp .;
  • raspberries – 1 handful;
  • powdered sugar – 1 tbsp. l.

Cooking method:

  1. Beat the chilled cream with a whisk until stable peaks.
  2. If it’s difficult to do it manually, you can use a mixer.
  3. Before the end of the whipping add raspberries and icing sugar to the cream.
  4. Bring the mixture to homogeneity and lay it inside the finished eclairs.

Eclairs with whipped cream filling on a cutting board

Chocolate Eclairs Recipe

  • Time: 30 minutes.
  • Servings Per Container: 5 Persons.
  • Calorie dishes: 378.6 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty making: easy.

How to cook chocolate cream, know all the mothers whose children have inveterate sweet tooth. Try to bake exquisite eclairs with this filling, but to give the pastry a finished look, cover the cakes with icing from cocoa or pour over melted milk chocolate. It will turn out very tasty, though too sweet, so it is recommended to drink cakes with unsweetened tea or coffee.


  • oil – 200 g;
  • condensed milk -? banks;
  • cocoa – 3 tbsp. l.

Cooking method:

  1. We get oil from their refrigerator in advance so that it thaws a little.
  2. Add condensed milk to the butter and whip the cream.
  3. Add a few spoons of cocoa to it, knead well.
  4. If desired, you can pour cherry liquor or any other alcohol into the filling.
  5. Chocolate-filled eclairs can be coated with chocolate.

Chocolate profiteroles on a plate

With condensed milk

  • Time: 45 minutes.
  • Servings Per Container: 9 Persons.
  • Calorie dishes: 329 kcal.
  • Purpose: dessert.
  • Cuisine: European.
  • Difficulty making: easy.

The recipe for homemade eclairs with condensed milk was not invented by the French, but by our compatriots. This is because such a filling is readily available, inexpensive, and popular with many. Experienced cooks recommend enhancing the taste not only with boiled milk, but also with regular liquid condensed milk. However, you should know that eclairs are very sweet, so it’s better to serve them with tea without sugar.


  • boiled condensed milk – 1 can;
  • cognac – 2 tbsp. l .;
  • liquid condensed milk – 3 tbsp. l .;
  • oil – 1 pack.

Cooking method:

  1. So that all the ingredients of the filling mix without any problems, the products must be at room temperature.
  2. Using a mixer, mix boiled condensed milk with butter.
  3. Once the mass becomes homogeneous, add the usual condensed milk and alcohol.
  4. Fill ready-made pastries with aromatic cream.

Eclairs stuffed with boiled condensed milk and walnuts

Simple recipe

  • Time: 1 hour.
  • Servings Per Container: 10-15 People.
  • Calorie dishes: 120 kcal.
  • Purpose: Baking.
  • Cuisine: Russian.
  • The complexity of the preparation: difficult.

Looking for a simple recipe for eclairs without butter? Then you have found what you need. Although, according to the right French chefs, vegetable oil can not be present in tender eclairs, it’s still worth trying to make such a dough. The cooled pastries turn out to be the same airy, but with a fresher taste. Therefore, this dough recipe is more suitable for snack pastries stuffed with paste, salad or cheese.


  • water – 1 tbsp .;
  • vegetable oil – 70 ml;
  • flour – 180 g;
  • eggs – 5 pcs..

Cooking method:

  1. In a pan, mix water, vegetable oil and salt.
  2. Put the container in a water bath and heat.
  3. As soon as the water warms up properly, enter the entire amount of flour and begin to beat the dough with a mixer.
  4. If the dough begins to lag behind the walls, remove the pan from the stove.
  5. Cool the dough to 60-70 degrees and mix eggs in it one by one.
  6. Once the mass becomes homogeneous and well behind the pan walls, you can proceed to the formation and baking of profiteroles.
  7. Ready-made eclairs can be filled with any cream.

Chocolate Eclairs Ready

With butter cream

  • Time: 10-15 minutes.
  • Servings Per Container: 10.
  • Calorie dishes: 364 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty making: easy.

Each mistress prepares eclairs with oil cream in their own way, and all because there are a lot of recipes for the filling itself. If you are just looking for a new option, try butter cream with tender cheese. The only rule is that the oil must be at room temperature and very fresh, but the curd component is better not to get out of the refrigerator in advance.


  • oil – 115 g;
  • cottage cheese – 350 g;
  • icing sugar -? st.

Cooking method:

  1. Add cottage cheese to softened butter, mix.
  2. Pour the icing sugar and whisk the mixture thoroughly with a whisk for about 4-5 minutes.
  3. If desired, a little vanilla extract can be added to the cream..
  4. Put the finished stuffing in the refrigerator, if you do not plan to immediately fill the eclairs.

Butter cream filled eclairs

No eggs

  • Time: 1 hour.
  • Servings Per Container: 10-12 People.
  • Calorie dishes: 362.5 kcal.
  • Purpose: Baking.
  • Cuisine: Russian.
  • Difficulty: medium.

If you adhere to the basics of vegetarianism or eggs are forbidden by doctors because of an aggravated allergy, you should not refuse your favorite confectionery. How to make eclairs is well described in the following recipe with photos step by step. True, it’s not really strict vegetarians, it will not work, because it contains butter and milk.


  • milk – 2 tbsp .;
  • oil – 150 g;
  • sugar – 3 tbsp. l .;
  • yeast – 10 g;
  • flour – 1 kg;
  • baking powder – 1 sachet.

Cooking method:

  1. Heat the milk on the stove, add butter, sugar and salt to it and cook for 10 minutes.
  2. Next, at low speeds of the mixer, we introduce 200 grams of flour into the sweet mixture.
  3. On a separate plate, mix the remaining flour with dry yeast and baking powder.
  4. Add the dry ingredients to the dough..
  5. Wrap the finished dough with a film and leave it to rest for 20 minutes.
  6. Bake eclairs without eggs in the oven at 200 ° C for 25-30 minutes without opening the door.

Ready-made eclairs with cream and glaze


  • Time: 45 minutes.
  • Servings Per Container: 5-8 Persons.
  • Calorie dishes: 230.6 kcal.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Real French eclairs keep their shape perfectly. Filled with cream, they will not fall apart after several days of storage in the refrigerator. The whole secret lies in the cream. Pedantic Frenchmen even came up with a special name for him – a patiere. As for the fondant for eclair, the fondant is used in the original recipe. However, cooking it at home is problematic, it is better to buy ready-made chocolate icing.


  • yolks – 6 pcs.;
  • starch – 40 g;
  • milk – 2 tbsp .;
  • sugar -? st .;
  • vanilla extract – 1 tsp.

Cooking method:

  1. Mix the yolks and starch with a whisk, adding to it? part of milk.
  2. Bring the remaining milk together with sugar and vanilla extract to a boil.
  3. Pour half of the boiling milk into the egg mixture, constantly stirring intensively.
  4. Mix the egg mass with hot milk and cook after 1 minute.
  5. Pour the hot cream on a plate, press the cling film tightly on top. Cool to room temperature.

Chocolate-coated eclairs with patissier cream

With protein cream

  • Time: 20 minutes.
  • Servings Per Container: 10-12 People.
  • Calorie dishes: 319.4 kcal.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty making: easy.

Protein cream for eclairs can be made in several variations: using cream, curd cream or honey. In this recipe, in addition to proteins, sour cream is taken as a basis. This filling is very tender and literally melts in your mouth. You can choose any recipe you like: make choux with eggs, without them or based on sunflower oil.


  • proteins – 4 pcs.;
  • sugar – 1 tbsp .;
  • vanilla extract -? tsp;
  • fat sour cream – 1 tbsp.

Cooking method:

  1. Mix sour cream with three tablespoons of sugar.
  2. Add vanilla and beat until doubled..
  3. Shake the proteins in a separate bowl, gradually adding the remaining sugar to them.
  4. Stable peaks mixed with cream with a silicone spatula.
  5. Immediately fill the cooled profiteroles with protein filling.

Protein Cream Eclairs

How to make icing for eclairs – chef tips

Stuffed eclairs can be eaten right away or you can work a little more and give the baked goods a finished look by covering the top of the cake with caramel, icing sugar or making icing for eclairs, but take into account some tricks:

  • to get colored glaze, add food coloring to the rest of the ingredients;
  • if the fondant is very thick and unevenly lay, slightly dilute the mixture with warm milk or water;
  • a quick ganache option is to melt a bar of dark chocolate in a water bath;
  • if the icing remains sticky, you can correct the situation by rolling the cake in nuts, easter powder, or sprinkling wafer crumbs on top.

Find out more recipes for making eclair cream.

Rate article
Tips on any topic from experts
Add comment

By clicking the "Submit comment" button, I consent to the processing of personal data and accept privacy policy