Name: Exquisite Éclairs with Silky Custard Sauce Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: French
Ingredients: 1/2 cup (120g) unsalted butter; 1 cup (240ml) water; 1 tablespoon sugar; 1/2 teaspoon salt; 1 cup (120g) all-purpose flour; 4 large eggs, room temperature; 2 cups (480ml) whole milk; 1/2 cup (100g) granulated sugar; 4 large egg yolks; 1/4 cup (30g) cornstarch; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; 1/2 cup (120ml) heavy cream; 4 ounces (115g) dark chocolate, chopped; 1 tablespoon unsalted butter

Jump to Recipe·5.3 from 6 reviews

Imagine biting into a tender pastry shell that gives way to a dreamy, velvety custard, finished with a glossy coat of rich chocolate. That’s the magic of the Exquisite Éclairs with Silky Custard Sauce Recipe—a show-stopping treat you can make right at home! Each bite is an irresistible combination of artistry and comfort, elevating the humble éclair into something truly special. Whether you’re treating friends to dessert or indulging on your own, this recipe promises bakery-worthy éclairs that never lose their charm.

Exquisite Éclairs with Silky Custard Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, classic ingredients, but don’t let their familiarity fool you! Each plays a critical role in the flavor, texture, and beautiful finish that define a perfect éclair. Let’s break down what you’ll need and why:

Unsalted butter (1/2 cup, 120g): Helps give the choux pastry its delicate structure and rich taste.
Water (1 cup, 240ml): Ensures the pastry puffs up airy and light while baking.
Sugar (1 tablespoon): Adds just a hint of sweetness to the pastry shell.
Salt (1/2 teaspoon): Balances all the sweet flavors throughout the recipe.
All-purpose flour (1 cup, 120g): The backbone of the pastry, providing that iconic éclairs structure.
Large eggs, room temperature (4): Bring the choux dough together and create that lovely puff.
Whole milk (2 cups, 480ml): Makes the custard extra creamy and smooth.
Granulated sugar (1/2 cup, 100g): Sweetens the custard perfectly, without overpowering.
Egg yolks (4 large): Add richness and help thicken the silky custard sauce.
Cornstarch (1/4 cup, 30g): Ensures the custard turns out lusciously thick and never runny.
Vanilla extract (1 teaspoon): Provides the signature scent and warmth of classic pastry cream.
Unsalted butter (2 tablespoons): Gives the custard a creamy finish and shine.
Heavy cream (1/2 cup, 120ml): Guarantees a perfectly smooth and dreamy chocolate glaze.
Dark chocolate, chopped (4 ounces, 115g): Delivers the rich, bittersweet topping that defines a true éclair.
Unsalted butter (1 tablespoon): Makes the chocolate glaze glossy and irresistible.

How to Make Exquisite Éclairs with Silky Custard Sauce Recipe

Step 1: Make the Choux Pastry

This is where all the magic begins. Start by heating butter, water, sugar, and salt together in a saucepan over medium heat. Once everything is melted and just bubbling, stir in the flour in one go, then keep mixing until the dough forms a ball and pulls away from the sides. Let it cool slightly, then beat in the eggs one at a time—don’t rush! The dough should be glossy and smooth. Load it into a piping bag, pipe onto a lined baking sheet, and you’re ready to bake those classic éclairs shapes.

Step 2: Bake the Pastry Shells

Preheat your oven to the right temp (usually around 400°F/200°C), then bake until your éclairs are puffed, golden, and dry to the touch—typically 25-30 minutes. Don’t open the oven early! Once baked, transfer the shells to a wire rack to cool. This step is crucial for keeping your éclairs from getting soggy.

Step 3: Prepare the Custard Filling

This filling is what makes the Exquisite Éclairs with Silky Custard Sauce Recipe truly unforgettable. Warm the milk and part of the sugar together. In another bowl, whisk the egg yolks, the rest of the sugar, and cornstarch until pale. Temper with a little hot milk, then return everything to the pot and cook until thick and luscious. Stir in vanilla and butter at the end for that dreamy finish, then chill until you’re ready to fill your éclairs.

Step 4: Prepare the Chocolate Glaze

The finishing touch! Heat the cream until steaming, pour it over your chopped chocolate, and let it sit a minute to melt. Stir until it’s totally smooth, then add a little butter for extra shine. Let it cool just enough to thicken slightly—this makes dipping the éclairs a breeze and ensures a beautiful glossy finish.

Step 5: Assemble the Éclairs

Once your shells are cool, carefully cut them open and pipe in generous ribbons of silky custard. Dip the tops in the cooled chocolate glaze, let any extra drip off, then close them up. A final chill in the fridge helps set the glaze and meld the flavors—pure heaven!

How to Serve Exquisite Éclairs with Silky Custard Sauce Recipe

Garnishes

The crowning touch on your éclairs can be simple or creative! Try a sprinkle of chopped toasted nuts, delicate chocolate curls, or even a dusting of powdered sugar atop the chocolate glaze. Edible gold leaf is over the top but stunning for special occasions.

Side Dishes

Éclairs are stars on their own, but you can serve them alongside a bowl of fresh berries, a scoop of vanilla bean ice cream, or a strong espresso to balance their sweetness. These simple sides turn dessert into a true Parisian café experience.

Creative Ways to Present

Line up your éclairs on a beautiful serving platter, nestle them in colorful paper liners for a party, or stack them in a pyramid for a dramatic centerpiece. For extra flair, drizzle a bit of the extra custard sauce on the plate before placing the éclair, turning every serving into its own little work of edible art.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Exquisite Éclairs with Silky Custard Sauce Recipe, stash them in an airtight container in the refrigerator. They’ll keep for about 2 days—long enough for a decadent next-day treat without the pastry getting soggy.

Freezing

For longer storage, freeze the empty éclair shells by wrapping them tightly and placing in a freezer bag; they’ll stay fresh for up to 2 months. The custard filling and glaze are best made fresh, but you can thaw frozen shells at room temperature and fill them just before serving for ease.

Reheating

If the shells need crisping after freezing, revive them with a few minutes in a hot oven (about 350°F/175°C)—just until they’re warmed and lightly crispy again. Never microwave filled éclairs, or the custard will become runny and the pastry soft.

FAQs

Can I make the choux pastry dough in advance?

Yes, you can pipe out the unbaked shells on a baking sheet, freeze them until solid, then transfer to a bag and bake straight from the freezer. Add a couple extra minutes to the bake time for perfect results every time.

What other flavors can I use in the custard?

The silky custard is a beautiful blank canvas! Try infusing your milk with coffee beans, citrus peel, or even a little almond extract for a fun twist on the classic Exquisite Éclairs with Silky Custard Sauce Recipe.

How can I tell if the pastry shells are fully baked?

The shells should be a deep golden brown and feel dry and hollow. If in doubt, slice one open after baking and check for any raw dough—if it’s fully cooked, the inside will be airy with no streaks of wetness.

Can I use milk chocolate for the glaze?

Absolutely! Milk chocolate will make a sweeter, creamier glaze. Just reduce the cream slightly if you want a thicker finish, as milk chocolate is softer than dark chocolate.

How do I get a perfectly smooth custard?

Strain your finished custard through a fine mesh sieve before chilling. This ensures it’s totally lump-free and extra silky, making every bite of the Exquisite Éclairs with Silky Custard Sauce Recipe a delight.

Final Thoughts

Éclairs may seem intimidating, but with a little time and these step-by-step instructions, you’ll create the Exquisite Éclairs with Silky Custard Sauce Recipe in your own kitchen and wow everyone who tries them. Don’t wait for a special occasion—let yourself enjoy the magic of homemade éclairs today!