Dessert

Cream Puffs and Éclairs Recipe

Name: Cream Puffs and Éclairs Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
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; About 3 cups of your favorite pastry cream filling (not fully detailed in original, recommended classic pastry cream recipe); 1 cup (170g) chocolate chips or semisweet chocolate, chopped; 1/2 cup (113g) heavy cream or whipping cream

ByMariam Harutyunyan December 28, 2025December 28, 2025

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Introduction

Cream puffs and éclairs are classic French pastries featuring a light, airy choux dough filled with luscious cream. Whether you choose to make delicate cream puffs or elegant éclairs, this recipe guides you through each step with tips to achieve perfect results every time.

The image shows two types of pastries arranged on a metal cooling rack over a white marbled surface. On the left side, there are cream puffs made of golden brown choux pastry, filled with a thick layer of white cream visible between the halves, and dusted generously with white powdered sugar on the top halves. On the right side, there are éclairs with a glossy, smooth dark chocolate glaze covering the entire top surface, with the golden choux pastry visible on the sides. One éclair near the bottom has a small bite taken out, showing a creamy filling inside. The contrast between the powdered sugar and chocolate glaze highlights the different textures and richness of the pastries. Photo taken with an iphone --ar 4:5 --v 7

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 Filling:

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

Instructions

Step 1: Preheat the oven to 425°F. Lightly grease or line two baking sheets with parchment paper.

Step 2: In a medium saucepan, combine water, butter, and salt. Heat until the butter melts and bring to a rolling boil.
Step 3: Remove from heat and add the flour all at once. Stir vigorously until combined.
Step 4: Return the pan to medium heat and cook, stirring constantly, until the dough smooths out and pulls away from the sides, about one minute.

Step 5: Remove from heat and let the dough cool for 5 to 10 minutes until it can be touched briefly without discomfort (below 125°F if using a thermometer).
Step 6: Transfer the dough to a mixer bowl. Beat in the eggs one at a time, mixing well after each addition. The mixture may look curdled at first but will become smooth after the last egg. Beat for at least 2 minutes more.
Step 7: For cream puffs, drop 3 to 4 tablespoon mounds of dough onto the baking sheets, spacing about 3 inches apart. For éclairs, pipe 5-inch logs about 1/2 to 3/4 inch thick using a pastry bag or a sandwich bag with a corner cut.

Step 8: Bake at 425°F for 15 minutes. Without opening the oven, reduce temperature to 350°F and bake for an additional 25 minutes until golden brown.
Step 9: Remove pastries and make a small slit in the top of each. Return to the oven for 5 minutes to release steam. Cool on a wire rack.
Step 10: When cool, split pastries in half horizontally to prevent sogginess.

Step 11: To fill cream puffs, whip cream on high speed, gradually adding sugar. Whip until stiff but smooth. Fill the bottom halves, replace tops, and dust with confectioners’ sugar.
Step 12: For éclairs, prepare pastry cream filling (about 3 cups needed). Spoon filling into éclair shells.
Step 13: To make icing, heat chocolate and cream in a microwave-safe bowl until cream is very hot. Stir until chocolate melts and icing is smooth.

Step 14: Spoon icing over éclairs, spreading to edges. Serve immediately.

Tips & Variations

If you want to drizzle éclairs instead of fully icing them, halve the chocolate and cream quantities for the icing.
Use a piping bag with a large round tip for neat cream puffs and a narrow tip for éclairs.

Splitting and exposing the centers of the pastries to air helps prevent sogginess.
For a flavored whipped cream filling, add a teaspoon of vanilla or other extracts while whipping.

Storage

Store filled cream puffs and éclairs in an airtight container in the refrigerator for up to 2 days. Cream-filled pastries are best eaten fresh, but you can prepare the shells in advance and fill just before serving. Reheat unfilled shells briefly in a warm oven if desired, but avoid reheating filled pastries to keep the cream fresh.

How to Serve

The image shows several cream-filled pastries on a white marbled surface. There are two kinds of pastries: round cream puffs dusted with white powdered sugar, each having two light golden layers with white cream in the middle, and long éclairs with glossy dark chocolate on top, a light golden choux pastry base, and a smooth pale yellow cream filling visible at the sides. A woman's hand with pale-colored nails is holding one éclair in the lower right part of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the dough and store it in the refrigerator for up to a day. Bring it to room temperature before piping and baking.

What if my pastries collapse after baking?

This often happens if the oven door is opened during baking, letting out steam. Avoid opening the oven until the pastries are fully baked and dry—they should be golden and firm.