Eclairs have been a dessert that I have wanted to try for a long time, but I never realized how easy they are to make. They are a lot like cream puffs, except that they are shaped differently and are filled with pastry cream instead of whipped cream. They are great topped with hot fudge. This recipe makes about 8 medium eclairs.


  • ½ a cup of water
  • ½ a cup of milk
  • 8 tablespoons of unsalted butter
  • 1 tablespoon of sugar
  • ¼ teaspoon of salt
  • 1 cup of flour
  • 4 eggs at room temperature


  • Preheat oven to 425℉
  • Line a baking tray with parchment paper or a silicone baking mat
  • In a medium saucepan combine the water, milk, butter, sugar, and salt
  • Bring to a boil on medium heat
  • Remove from heat then add in the flour
  • Place back on medium heat and stir constantly to release any extra moisture, about 2 minutes
  • A thin film will start to form at the bottom of the pan and the dough will start to come together and form a ball
  • Move the dough to a Kitchen Aid Mixer and mix on medium speed for about a minute to help cool the dough
  • One at a time add in the eggs, between each addition mix the dough for about a minute to fully incorporate each egg
  • After all the eggs are mixed in, beat for one minute or until dough is smooth
  • Move the dough to a piping bag with a round tip, the larger the tip the easy it is to make eclairs
  • Pipe 3 inch long eclairs and about 2 inches wide, you should make about 8
  • Bake for 10 minutes
  • Reduce the temperature to 325℉ and bake for another 22 minutes


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