Name: Éclairs
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 12 small éclairs
Ingredients: 9.9 oz water; 1/3 tsp salt; 1/2 tsp granulated sugar; 7 tbsp unsalted butter; 1 1/4 cups all-purpose flour; 4 large eggs; 2/3 cup whipping cream; 2 tbsp instant custard powder; 1/4 cup whole milk; 1 tsp vanilla extract; 14 oz baking chocolate, melted using double-boll method; grated chocolate, as needed

Éclairs

PublishedJun 21, 2026

Editorial Staff

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Make the Éclairs

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Add the water, salt, sugar, and butter to a saucepan. Bring to a boil over medium heat.
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Lower the heat, then add the all-purpose flour. Stir continuously until the mixture is smooth, lump-free, and slightly shiny.
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Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on low speed until the dough cools slightly.
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Add the eggs one at a time, mixing well after each addition. Continue mixing until the dough becomes thick, smooth, and glossy.
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Spoon the dough into a piping bag fitted with a round piping tip. Pipe into about 3 1/2-inch lengths (9 cm) on a lined baking sheet.
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Bake at 400°F (200°C) for 25 minutes, or until puffed and golden. Let the éclairs cool completely.

Make the Custard Cream

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In a small bowl, mix the instant vanilla pudding mix, milk, and vanilla extract until smooth. Set aside.
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Whip the heavy whipping cream until stiff peaks form. Gently fold in the custard mixture until combined.
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Transfer the filling to a piping bag and pipe it into the cooled éclairs.