Cream Puffs and Éclairs Recipe

Introduction

Cream puffs and éclairs are classic French pastries that delight with their light, airy shells and rich fillings. Whether filled with whipped cream or pastry cream, these treats make an elegant dessert perfect for any occasion.

Ingredients

• 1 cup (227g) water
• 8 tablespoons (113g) unsalted butter
• 3/8 teaspoon table salt
• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 4 large eggs
• 2 cups (454g) heavy cream or whipping cream
• 1/4 cup (50g) granulated sugar, or to taste
• 1 teaspoon King Arthur Pure Vanilla Extract
• Pastry Cream:
• 1 cup (170g) chocolate chips or semisweet chocolate, chopped
• 1/2 cup (113g) heavy cream or whipping cream

Instructions

1. Step 1: Preheat the oven to 425°F. Lightly grease or line two baking sheets with parchment paper.
2. Step 2: In a medium saucepan, combine the water, butter, and salt. Heat until the butter melts and bring the mixture to a rolling boil.
3. Step 3: Remove from heat and stir in the flour all at once, mixing vigorously.
4. Step 4: Return the pan to medium heat and cook, stirring constantly, until the mixture smooths out and pulls away from the pan, about one minute.
5. Step 5: Remove from heat and let cool for 5 to 10 minutes until it is warm but not hot to the touch (below 125°F if using a thermometer).
6. Step 6: Transfer the dough to a mixer and beat in the eggs one at a time. After the last egg, beat for at least 2 minutes until smooth and glossy.
7. Step 7: For cream puffs: use a tablespoon scoop to drop 3-4 tablespoon mounds onto the baking sheets spaced 3 inches apart. For éclairs: pipe 5-inch long logs about 1/2 to 3/4 inch in diameter using a pastry bag or a sandwich bag with a corner cut off.
8. Step 8: Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for 25 more minutes until medium golden brown. Do not open the oven door while baking.
9. Step 9: Remove pastries and make a small slit in each to release steam. Return to oven for 5 minutes. Cool on a rack, then split in half to keep them from becoming soggy.
10. Step 10: To make whipped cream filling: whip heavy cream with sugar until stiff peaks form. Fill cream puffs with whipped cream and replace tops. Dust with confectioners’ sugar.
11. Step 11: For éclair filling, fill shells with your favorite pastry cream (about 3 cups needed).
12. Step 12: To make icing: heat chocolate chips and cream together until hot. Stir until smooth and pour over éclairs. Serve immediately.

Tips & Variations

• Use a thermometer to check dough temperature before adding eggs; it should be warm but not hot to avoid cooking the eggs.
• For a simple éclair filling, use store-bought pastry cream or custard.
• If you don’t have a pastry bag, a sandwich bag with a corner cut off works well for piping.
• Dust cream puffs with powdered sugar for a classic look or glaze éclairs with chocolate icing for a traditional finish.

Storage

Store filled cream puffs and éclairs in the refrigerator in an airtight container for up to 2 days. For best texture, fill the pastries just before serving. Reheat unfilled shells briefly in a warm oven to refresh their crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Bring it back to room temperature before piping and baking.

How can I prevent cream puffs from getting soggy?

Make a small slit in the baked shell to release steam, and split them open to expose the interior before filling. This helps moisture escape and keeps them crisp.

Cream Puffs and Éclairs Recipe

Print Recipe

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4.7 from 71 reviews

This recipe details how to make classic French cream puffs and éclairs featuring light, airy choux pastry filled with either whipped cream or rich pastry cream. The éclairs are topped with a smooth chocolate glaze. Perfect for an elegant dessert or special occasion treat, these pastries combine a crisp outer shell with luscious creamy fillings.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cream puffs or 20–24 éclairs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup (227g) water
• 8 tablespoons (113g) unsalted butter
• 3/8 teaspoon table salt
• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 4 large eggs

Whipped Cream Filling

• 2 cups (454g) heavy cream or whipping cream
• 1/4 cup (50g) granulated sugar, or to taste
• 1 teaspoon King Arthur Pure Vanilla Extract

Pastry Cream Filling

• 3 cups prepared pastry cream (homemade or store-bought) – see tips for making

Chocolate Icing for Éclairs

• 1 cup (170g) chocolate chips or semisweet chocolate, chopped
• 1/2 cup (113g) heavy cream or whipping cream

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (218°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
2. Make Choux Dough: Combine water, butter, and salt in a medium saucepan. Heat over medium until the butter has melted and the mixture comes to a rolling boil.
3. Add Flour: Remove from heat and add all the flour at once, stirring vigorously until combined.
4. Cook Dough: Return the pan to medium heat and stir continuously until the dough smooths out and pulls away from the sides, forming a ball that follows the spoon around the pan (about 1 minute).
5. Cool Dough: Remove from heat and let the dough cool for 5 to 10 minutes until it is warm but not hot to the touch (below 125°F if using a thermometer).
6. Add Eggs: Transfer dough to a stand mixer bowl. Beat in eggs one at a time. The dough will look curdled at first but will become smooth after the last egg. Continue beating for at least 2 minutes more to fully incorporate.
7. Shape Pastries: For cream puffs: Use a tablespoon or medium cookie scoop to drop 3-4 tablespoon mounds onto baking sheets spaced 3 inches apart. For éclairs: Pipe the dough into 5-inch long logs about 1/2 to 3/4 inch thick using a pastry bag or a makeshift bag with a corner cut off.
8. Bake Pastries: Bake for 15 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake an additional 25 minutes until golden brown. Avoid opening the oven door while baking.
9. Release Steam: Remove pastries from oven, make a small slit in the top of each, and return to oven for 5 minutes to allow steam to escape. Then cool on a wire rack.
10. Prepare Whipped Cream Filling: In a chilled bowl, whip heavy cream with sugar and vanilla on high speed until stiff peaks form but remain smooth.
11. Fill Cream Puffs: When cool, cut cream puffs in half horizontally. Fill bottoms generously with whipped cream and replace tops. Dust with confectioners’ sugar to serve.
12. Fill Éclairs: Spoon or pipe prepared pastry cream into split éclairs.
13. Make Chocolate Icing: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat gently until cream is hot and chocolate melts, stirring well to create a smooth icing.
14. Glaze Éclairs: Spoon the chocolate icing over the filled éclairs, spreading to edges. Serve immediately for best texture.

Notes

• The choux pastry recipe makes 12 cream puffs or 20-24 éclairs.
• Whipped cream and pastry cream fillings make enough filling for 12 pastries each.
• The chocolate icing recipe is enough to generously cover about two dozen éclairs; halve if drizzling instead of coating.
• Avoid opening the oven while baking to ensure puffing and crisp texture.
• Splitting the pastries and exposing the inside to air helps prevent sogginess.
• If no pastry cream is available, vanilla pudding can be used as a substitute.
• Use room temperature eggs for best incorporation into dough.

Keywords: cream puffs, éclairs, choux pastry, French desserts, pastry cream, whipped cream filling, chocolate glaze