Golden Baked Eclairs with Custard Sauce Filling
Crisp, golden eclair shells filled with a smooth, homemade vanilla custard. A classic French dessert made simple and approachable for home bakers.
Ingredients
Choux Pastry:
- 1 cup 240 ml water
- ½ cup 113 g unsalted butter
- ¼ teaspoon salt
- 1 teaspoon granulated sugar
- 1 cup 120 g all-purpose flour
- 4 large eggs
Custard Filling:
- 2 cups 480 ml whole milk
- ½ cup 100 g granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste
- 2 tablespoons 28 g unsalted butter
Instructions:
- Preheat oven to 400°F 200°C and line a baking sheet.
- Heat water butter, salt, and sugar until boiling.
- Add flour and stir until a ball forms. Cook 1–2 minutes.
- Cool dough slightly then beat in eggs one at a time.
- Pipe dough into logs and bake 20 minutes at 400°F then reduce to 350°F and bake 15–20 minutes more.
- Let cool completely.
- For the custard whisk sugar, cornstarch, and egg yolks. Gradually add milk.
- Cook over medium heat until thick and bubbly.
- Remove from heat stir in vanilla and butter. Strain and chill.
- Pipe custard into cooled shells and serve or refrigerate.
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Heat water, butter, salt, and sugar until boiling.
- Add flour and stir until a ball forms. Cook 1–2 minutes.
- Cool dough slightly, then beat in eggs one at a time.
- Pipe dough into logs and bake 20 minutes at 400°F, then reduce to 350°F and bake 15–20 minutes more.
- Let cool completely.
- For the custard, whisk sugar, cornstarch, and egg yolks. Gradually add milk.
- Cook over medium heat until thick and bubbly.
- Remove from heat, stir in vanilla and butter. Strain and chill.
- Pipe custard into cooled shells and serve or refrigerate.
Notes
- Shells can be frozen unfilled for up to 2 months.
- Try adding a chocolate glaze for a classic Parisian touch.
- Custard can be made a day ahead for convenience.