Custard Éclairs

Mastering the art of French patisserie at home can be surprisingly approachable with our Custard Éclairs recipe. If you love the classic golden fluffy and delicate choux pastry and velvety smooth custard then Custard eclairs are a great option. Thus, we are breaking down the complex recipe into foolproof and easy instructions for you.

We were inspired to demystify these Éclairs after buying store-bought soggy ones. Seriously, we can make them fresh and pair them with custard, or just simple cream. And the best part is that we do not need any fancy equipment.

And if you prefer watching, the full step by step video is available here. Just scroll down and watch it!

These Custard Éclairs can be served at a party or as the most elegant dessert at a fancy dinner. Indeed, these stunning, professional-quality dessert that will impress anyone and have everyone asking for your secret

Ingredients Breakdown

For Choux Pastry

Water: Water works as a raising agent for the choux dough. It also helps in baking the pastries hollow while golden and crispy on the outside.
Unsalted butter: Butter adds richness to the pastry. Also make sure that the butter is at room temperature when using.
All-purpose flour: Flour gives the pastries the body and consistency to hold its shape. Use the best one you have.
Eggs: Eggs will make the choux rich and work as a binder as well.
Salt: Salt makes a lot of difference in the matter of taste in baked goods. It helps in enhancing the flavor overall.
Sugar: We are adding sugar to sweeten the choux pastries. You can use granulated sugar.

For Custard Éclairs Filling

Yolks: Custards have that yellowish color because of yolk. It adds richness and silky texture and helps all ingredients come together as one.
Sugar: No one likes a bland custard. Thus, sugar is a must but you can replace it with any sweeteners you like.
Milk: We are using full-fat milk to make the custard rich. Feel free to swap that but any nut or plant-based milk. But make sure to add a little more flour or scratch to thicken it up.
Flour: Flour is more like a thicken agent for the custard. You can also use cornstarch for a lighter texture.
Salt: Again, salt brings out the sweetness and enhances the flavor.
Vanilla extract: We love the floral notes in the custard that’s why it is highly recommended. But you can skip it as well.

Instructions

Making Custard Éclairs is all about precision and a little attention to the details. So, we recommend reading the recipe’s instructions thoroughly before starting.

The best way to avoid any mishaps is to make sure each ingredient is measured out and readily available to use during the cooking process.
See the full preparation in the recipe card below with the complete instructions for making the most delicious Custard Éclairs!

Prep Time 15 mins

Cook Time 45 mins

Rest Time 5 mins

Total Time 1 hr 5 mins

Cooking Method: Baking

Cuisine: French

Courses: Dessert

Difficulty: Intermediate

Cooking Temp: 375 F

Servings: 1

Calories: 220

Best Season: Suitable throughout the year

Description

Golden and airy choux pastry filled with silky custard - Custard Éclairs are made easy with our foolproof recipe. Indeed, a classic French delicacy is a perfect crowd pleaser and you will master it in no time!

Ingredients

For Choux Pastry

3/4 cup Water
75 g Butter (Unsalted)
1/2 cup All-purpose Flour
3 medium Eggs (add gradually, may not need all)
1 teaspoon Salt
1 tablespoon Sugar

For Custard Filling

3 Egg Yolks
4 tablespoons Sugar
2 cups Milk
2 tablespoons Flour (or cornstarch for lighter texture)
A Pinch of salt
1 teaspoon Vanilla extract (optional but recommended)

For Whipped Cream (Optional – to lighten the custard)

1 cup Heavy cream (35%)
1 tablespoon Sugar

Instructions

Make the Choux Pastry

1
In a saucepan, heat water, butter, salt, and sugar until butter melts.
2
Add flour all at once, stirring quickly until dough forms and pulls away from the pan.
3
Cook for 1–2 minutes to remove extra moisture.
4
Transfer to a bowl, let cool slightly.
5
Beat in eggs one at a time until dough is smooth, glossy, and ribbon-like.
6
Pipe onto lined tray with French star nozzle (B8/B9 recommended).
7
Bake at 190°C (375°F) for 10 minutes, then lower to 160°C (320°F) for 25–30 minutes until golden and crisp. (Do not open oven early!)

Make the Custard

8
Warm milk in a saucepan (do not boil).
9
In another bowl, whisk yolks, sugar, flour (or cornstarch), and salt until smooth.
10
Slowly add hot milk while whisking to temper the eggs.
11
Return mixture to saucepan, cook over medium heat, stirring until thickened.
12
Strain for smoothness, cover with plastic wrap, and chill 30 minutes.

Optional Whipped Cream

13
Whip cream and sugar until soft peaks form.
14
Fold gently into custard for a lighter filling.

Assemble the Éclairs

15
Once shells are cool, slice or pierce them.
16
Pipe in custard (or custard-cream mix).
17
Finish with chocolate ganache or powdered sugar.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 7g35%
Cholesterol 85mg29%
Sodium 90mg4%
Total Carbohydrate 24g8%
Dietary Fiber 1g4%
Sugars 12g
Protein 5g10%

Calcium 70 mg
Iron 0.9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pro Tips

Don’t open the oven early, or the choux pastries may collapse.
Let the pastries cool completely before filling.
Make the custard ahead to save time.

Alternatives:

Filling: Swap custard with whipped cream or pastry cream.
Dairy-free: Use almond/soy milk and plant-based butter (texture may vary).
Flour option: Cornstarch makes the custard silkier, flour gives more body.

Health benefits:

Eggs provide protein and essential nutrients.
Milk adds calcium and Vitamin D.
Cornstarch makes the custard lighter and easier to digest compared to flour.

Keywords: cream Éclairs, creamy Éclairs, Éclairs, Custard Éclairs, chocolate Éclairs, French Éclairs

Final Remarks

As mentioned before, we HIGHLY recommend you check out the whole recipe and make sure you have all the required equipment and ingredients before you start to prepare it.

The quality of the ingredients we consider is very important, so we've listed them above and linked them to where you can get them. Same applies to the equipment.

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