This popular French Dessert is delish and we show you how to get perfect results every time. You will love this popular dessert. Watch the video now.

There is little that can compete with the popular French Dessert, Vanilla Eclairs and today we will be teaching you how to make them in the comfort of your own home.

Ella of Home Cooking Adventures is back to share her Vanilla Eclairs Recipe Youtube Video and you are not going to want to miss it. She has over 2 million views and raving comments.

Vanilla Eclairs Youtube Video Tutorial

In this video, Ella shows you how she makes her Choux Pastry, the Pastry Cream and of course, the Chocolate Glaze.

You will be amazed to learn that they are easier than you think, when you know how. We highly recommend that you take a few moments to view so that you can nail the recipe at home perfectly. Click Play above to view now ^

Vanilla Eclairs Recipe

Makes 10-12 eclairs

Choux Pastry Ingredients

  • 1 cup (125 g) flour
  • 3.5 oz (100 ml) milk
  • 3.5 oz (100 ml) water
  • 2 tsp (10 g) sugar
  • 1/2 tsp salt
  • 5 1/2 tbsp (80g) unsalted butter
  • 4 eggs

Vanilla Pastry Cream

  • 2 cups (480 ml) milk
  • 2 tsp vanilla extract
  • 4 egg yolks
  • 1/3 cup (70g) sugar
  • 1/3 cup (40g) cornstarch
  • 1 tbsp (15g) unsalted butter

Chocolate Glaze Ingredients

  • 7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces
  • 2/3 cup (155 ml) whipping cream

via home cooking adventure 

How To Make Vanilla Eclairs

First, prepare the pastry cream to have it ready by the time the eclairs are baked.

Whisk the egg yolks with sugar until slightly pale.

Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer.

Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thicken.

Keep enough over. Heat to cook all the cornstarch. Add vanilla extract.

Pour the cream into a clean bowl and allow to cool for 10 minutes then incorporate the butter while stirring.

Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface.  Set aside until ready to use.

Preheat oven to 350F (180C).

Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the

butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter that still holds its shape.

Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a

parchment paper-lined baking sheet.

Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about  1/8 inch (2-3 mm), to let the steam escape.

Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar)

Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack.  

Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.

Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.

Fill the cooled eclairs by piping cream into the holes.

Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed.

Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.

Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able to dip them well.

Eclairs are best eaten the day they are made but they keep quite well in the refrigerator overnight.

Want More Ella?

As an Amazon Associate we earn from qualifying purchases.
Privacy policy  ·  Cookie policy.

Best Ever 2 Ingredient Homemade Cream Cheese

All you need is 2 ingredients to make your own Homemade Cream Cheese and it's way better than store bought! Let Gemma from Bigger Bolder Baking share her failproof technique. Watch the video now.

5 Star Portuguese Custard Tarts Recipe

We recently discovered the joys of Portuguese Custard Tarts and to say they are addictive is an understatement. These flaky, ultra delicious delicacies are mind-blowingly good and we have the recipe and video tutorial. They are better than store-bought and Chef John is here to step you through the process. View now!

Best Sticky Date With Butterscotch Sauce

This Sticky Date Pudding with Butterscotch Sauce is extra spongy and moist as it's steamed in the oven. Watch the video and see how you can whip it up in a few short minutes in your Blender. This is an easy recipe you'll love!

We’re Loving This Simple Zucchini And Bacon Slice

This delicious Zucchini And Bacon Slice is the Best ever Recipe and you will love it. With only a few simple ingredients used, it's fast and easy and the ultimate winner family dinner.

4 Ingredient Homemade French Baguettes

Learn how to make your own Fool-Proof French Baguettes at home from 4 Ingredients. This recipe has been an Internet sensation and now you can make it yourself! Be sure to watch the excellent video tutorial now.

Best Ever Homemade Mac And Cheese Recipe

We're excited to share with you Trish's best ever Homemade Mac and Cheese Recipe and it gets rave reviews! Everyone has been going mad for it and you won't want to miss it!

Easy 3 Ingredient Slow Cooker Apple Cobbler

This super easy apple cobbler requires just 3 ingredients and bakes itself in your slow cooker. It's been a huge hit for the creator and we have the recipe and quick video to show you how.

How To Make Juiciest Chicken Breasts Ever

Sssh! We've found the secret to making tender juicy Grilled or Baked Chicken Breasts that will knock your socks off. You are going to love these simple and clever tricks that will give you plenty of kudos in the kitchen!

How To Make Homemade Super Crispy Onion Rings

WHOot Contributor Dave is back to share his best ever homemade onion rings that are better than any fast food place! They are easy to make, super crispy and delicious and his video has been viewed more than 6 million times. The reviews are amazing too!

Four Ingredients Coconut Cake Loaf

Wendy from Wendy's Kitchen is in the house to show us how to make this moist and delicious cake that involves 4 cups of 4 ingredients. It's the 1+1+1+1 famous Cake and you are going to love the results. No Eggs, No Butter, one bowl and totally failproof! A 5 year old can make this cake! Watch the quick video tutorial now.

15 Minute Spinach And Feta Pinwheels

These Spinach and Feta Pinwheels are ready in a heartbeat, 15 minutes in fact. They are so delicious and are the perfect quick and easy meal. The best part, you only need 4 ingredients to whip them up. Get the recipe now.

Best Ever Cornish Pasties Recipe

You will love this best-ever cornish pasties recipe and it's just like Nana makes. Made with minced meat and packed with veggies, the compliments will be flying when you serve them up to the family. Get the recipe now.