Here’s all you need to know about making Perfect Classic Chocolate Eclairs! This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls.

Deliciously crisp, puffy and perfect chocolate eclairs filled with chocolate or vanilla pastry cream.Have you been left wondering why your eclairs always came out flat or soggy? Or why they have a concave-shaped bottom, or a huge crack right down the middle on the bottom?

You’ve probably tried all the recipes that claim to make perfect eclairs, and still ended up with flat, depressing eclairs instead? Well, then you’ve come to the right place! 🙂

Today, I’m going to show you guys how to make Foolproof, Perfect Classic Eclairs!

My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. It’s been a long time coming, but here it is! However, I do encourage you to read my choux pastry troubleshooting recipe post first for a detailed and comprehensive guide on how to make perfect choux pastry and how to fix any shortcomings with the dough. It’ll help you troubleshoot common issues that you may encounter when making eclairs or any choux pastry dessert.


For the Choux Pastry:

  • 250 ml (1 cup + 2 tsp) water
  • 70 grams (5 tbsp) butter
  • 150 grams (1 cup) all-purpose flour
  • 4 eggs
  • 1/8 tsp salt

For the pastry cream:

  • 350 ml (1 1/2 cup) cold milk
  • 30 grams (3 3/4 tbsp) corn starch
  • 100 grams (1/2 cup) sugar
  • 75 grams (1/3 cup) butter at room temperature
  • 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
  • 1 tsp vanilla extract

For the chocolate glaze:

  • 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
  • 125 grams (1/2 cup plus 2 tsp) heavy cream

To complete your reading, please click on >

Leave a comment

Your email address will not be published. Required fields are marked *