Name: Exquisite Eclairs with Silky Custard Sauce: A Classic French Delight
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 1/2 cup butter; 1/2 cup water; 1/2 cup milk; 1/4 tsp salt; 1 tsp sugar; 1 cup cake flour; 4 large eggs; 3 egg yolks; 1/4 cup sugar; 2 tbsp cornstarch; 1 cup milk; 2 tbsp unsalted butter; 1/2 cup heavy cream; 1 tbsp sugar (for whipped cream)

These exquisite eclairs are a true taste of French patisserie, made from a light, crisp pastry shell filled with a rich and velvety custard sauce. Each bite delivers the perfect balance of texture and flavor, making this classic dessert both elegant and indulgent.

Exquisite Eclairs with Silky Custard Sauce: A Classic French Delight

Why I Love This Recipe

I love the way this recipe brings a bit of Paris into my kitchen. The choux pastry turns golden and crisp, creating the perfect shell for the silky custard. It’s a dessert that impresses every time, yet it’s surprisingly approachable to make at home. I also enjoy how customizable it is—perfect for experimenting with flavors or garnishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Eclair Shells:

Butter
Water
Milk
Salt
Sugar
Cake flour
Eggs

For the Custard Sauce:

Egg yolk
Sugar
Cornstarch
Milk
Unsalted butter
Heavy cream
Additional sugar for whipped cream

Directions

Make the eclair dough:
I start by boiling water, milk, butter, sugar, and salt in a saucepan. Once boiling, I remove it from the heat, add the flour, and stir vigorously. Then I return it to the heat and keep stirring until a thin film forms on the bottom of the pan.
Add eggs and shape:
After letting the dough cool slightly, I beat in the eggs one at a time until the dough is smooth. Then I pipe it onto a baking sheet and dust it with powdered sugar three times.
Bake the shells:
I bake them at 374°F (190°C) for 20 minutes, then lower the temperature to 347°F (175°C) for another 20 minutes. Once done, I let them cool completely on a wire rack.
Prepare the custard sauce:
I whisk sugar into the egg yolk until slightly dissolved, then add cornstarch and milk, mixing until smooth. I cook the mixture until it thickens, stir in the butter, and let it cool. After chilling, I fold in whipped cream (made from heavy cream and sugar) to get that luscious, airy texture.
Fill and serve:
I pipe the chilled custard into the cooled eclair shells and serve them fresh.

Servings and Timing

Servings: 6–8 eclairs
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: About 1 hour 5 minutes

Variations

I sometimes top the eclairs with melted chocolate or a simple glaze for a finishing touch.
For a twist, I flavor the custard with coffee, chocolate, or vanilla bean.
Instead of custard, I occasionally fill them with whipped cream or pastry cream.
Mini eclairs are fun for parties—I just pipe smaller lengths and reduce the baking time slightly.

Storage/Reheating

Storage: I keep unfilled eclair shells in an airtight container for up to 2 days at room temperature.
Filling storage: I refrigerate the custard for up to 3 days.
Assembled eclairs: Best eaten the same day, but they can be stored in the fridge for 1–2 days.
Reheating: I avoid reheating filled eclairs; for crisping shells, a brief reheat in a 300°F (150°C) oven works well before filling.

FAQs

Can I freeze eclair shells?

Yes, I often freeze unfilled shells. I let them cool completely, then freeze them in an airtight container for up to a month. I re-crisp them in the oven before filling.

Can I make the custard ahead of time?

Absolutely. I prepare the custard the day before and store it in the fridge. It actually thickens nicely overnight and makes filling easier.

Why did my eclairs collapse?

That usually happens when they’re underbaked or cooled too quickly. I make sure to bake them long enough and let them cool in the oven with the door ajar for a few minutes.

What piping tip should I use?

I like using a large round tip for piping the shells and a small round tip for injecting the filling. It gives the eclairs a smooth, classic shape.

How do I know when the custard is thick enough?

I cook it until it coats the back of a spoon and holds a trail when I drag a finger through. It should feel smooth and pudding-like.

Conclusion

These eclairs with silky custard are a timeless dessert that never fails to impress. I love the contrast of crisp pastry and creamy filling, and how they bring a bit of French bakery magic into my own kitchen. Whether for a dinner party or a personal treat, they’re always worth the effort.