Description
Exquisite Eclairs with Silky Custard Sauce are a classic French dessert featuring crisp, airy choux pastry filled with luscious, velvety custard. Perfect for special occasions or elegant everyday indulgence, these homemade eclairs are easier than they look and deliver bakery-quality results every time.
Ingredients
For the Eclair Shells:
-
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
For the Custard Sauce:
-
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)
Instructions
- Make the eclair dough: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil, then remove from heat and stir in the flour. Return to heat and stir until a thin film forms on the bottom of the pan.
- Add eggs and pipe: Let dough cool slightly. Beat in eggs one at a time until smooth. Pipe onto a baking sheet and dust with powdered sugar three times.
- Bake: Bake at 374°F (190°C) for 20 minutes, then reduce to 347°F (175°C) and bake for another 20 minutes. Cool on a wire rack.
- Prepare custard sauce: Whisk yolks with sugar, then mix in cornstarch and milk. Cook until thickened, stir in butter, and cool. Whip cream with sugar, then fold into cooled custard for a silky texture.
- Fill and serve: Pipe chilled custard into cooled eclair shells and enjoy immediately or chill until serving.
Notes
- For added flair, dip tops in melted chocolate or glaze.
- Try coffee, chocolate, or vanilla bean for custard variations.
- Mini eclairs are great for parties—reduce size and bake time.
- Unfilled shells store better than filled—fill just before serving for best texture.
