Homemade Boston Cream Eclair

How to Make the Custard Filling

1. PRO TIP: I always start with the custard since it needs time in the fridge to set.
2. Whisk the yolks. Whisk the egg yolks, sugar, and a pinch of salt together until pale and slightly frothy.
3. Add the flour. Whisk in the flour until smooth, then set the bowl aside while you heat the milk.
4. Heat the milk. Bring the milk, heavy cream, butter, and split vanilla bean to a simmer in a saucepan. Take it off the heat right away and scrape the vanilla seeds into the pot. Do NOT boil, or you risk scorching the milk.
5. Temper the eggs. Slowly pour the hot milk mixture into the egg yolk mixture, whisking the whole time. Adding it slowly keeps the eggs from scrambling.
6. Thicken the custard. Return everything to the pot and cook over medium-low heat, stirring constantly, until thickened. Take it off the heat as soon as it thickens.
7. Finish and chill. Whisk in the cold butter, then let the custard cool to room temperature before covering and refrigerating for at least 4 hours, or overnight.

How to Make Pâte à Choux

1. Prepare. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cook the dough. In a saucepan over medium heat, bring the water, butter, sugar, and vanilla extract to a simmer. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot.
3. Add the eggs. Transfer the dough to a stand mixer. With the mixer on medium-low, add the eggs one at a time, making sure each one is fully incorporated before adding the next. Adding them too fast is the top reason choux dough stays loose and won’t hold its shape when piped.
4. Pipe the shells. Pipe the dough into logs about 1½ inches wide and 3 inches long, keeping them tall rather than flat for more room to fill later.
5. Bake. Bake for 25 to 28 minutes, until deeply golden brown. Don’t open the oven door while they bake. Trapped steam is what puffs the shells, and letting it escape too early is the most common reason they deflate. Let the shells cool for a few minutes before filling.

How to Make the Ganache and Assemble the Eclairs

1. Chop the chocolate. Chop the baking chocolate and place it in a heatproof bowl.
2. Heat the cream. Bring the heavy cream to a gentle simmer, being careful not to let it boil over.
3. Combine. Pour the hot cream over the chopped chocolate, let it sit for a minute, then whisk until smooth and glossy.
4. Fill the shells. Fit a piping bag with a long, narrow tip and fill it with the chilled custard. Insert the tip into one end of each cooled shell and pipe in slowly. Going too fast is the main reason shells crack once filled.
5. Glaze and serve. Spoon or drizzle the ganache over each filled eclair. Keep them refrigerated until you’re ready to serve.

How to Store and Freeze Boston Cream Eclairs

• In the fridge: Store filled eclairs in an airtight container in the refrigerator for up to 2 days. I’m food safety certified, and with a dairy-based custard filling like this one, I don’t recommend leaving them out at room temperature for more than an hour or two.
• In the freezer: Baked, unfilled shells freeze well for up to 2 months in an airtight container or freezer bag. I don’t recommend freezing them once they’re filled with custard, since the custard’s texture changes after thawing. If you want a make-ahead option, freeze the empty shells and the custard separately. Thaw the shells at room temperature and fill them fresh.

Boston Cream Eclairs Recipe FAQs

More Dessert Recipes To Try

• Homemade Pistachio Pudding
• Chocolate Mousse
• Vanilla Bean Banana Pudding
• Homemade Strawberry Pudding
• Pistachio Tiramisu

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