Vanilla Eclairs! You’ll need to try it

Eclairs are one of the most famous French pastries, which young and old alike adore. Nothing like making homemade éclairs to delight the whole family. We've got you covered with a quick and easy vanilla eclairs recipe that you can easily prepare. There’s something for the whole family to enjoy for dessert or afternoon tea.


° 1/3 l of whole milk
° 3 egg yolks
° 125 g caster sugar
° ½ tsp. 1 teaspoon liquid vanilla
° 2 tbsp. cornstarch
° 40 cl of water
° 80 g butter
° 100g of flour
° 4 eggs
° 1 pinch of salt
° 180 g icing sugar
° 30g egg whites


Prepare the pastry cream.  In a saucepan, boil the whole milk with half the powdered sugar and the liquid vanilla. In a bowl, whisk the egg yolks and the rest of the powdered sugar with a whisk until the mixture is well bleached. Then add the cornstarch and mix. Pour on boiling milk, whisk vigorously. Then pour everything back into the saucepan. Place it on low heat, still stirring with a whisk. Bring to boil, whisk constantly also cook for 3 min . Leave the pastry cream to cool in the refrigerator.

Proceed to the preparation of the choux pastry. Preheat your oven to 180 ° C (thermostat 6).

In a saucepan, bring the water to a boil with the butter cut into pieces and salt. Remove the pan from the heat and throw the flour into the pan all at once. Mix with a wooden spatula until the dough attaches to your spatula. Return the pan to a light heat and dry the dough for a few seconds while stirring. Remove the saucepan from the heat and then add the eggs one at a time, stirring vigorously until they are fully incorporated into the dough. Transfer the choux pastry to a pastry bag. On a baking sheet covered with baking paper, form sticks about 8 cm long. Bake the éclairs for 25 minutes (at 180 ° C). Cabbages should be golden and dry. Take them out and let them cool.

Prepare the icing for your vanilla éclairs by mixing the icing sugar with the egg whites. When the éclairs are cool, drill 2 small holes under each one. Transfer the pastry cream into a pocket fitted with a thin nozzle. Garnish each of the éclairs with the cream. Lightly dip your vanilla éclairs in the icing and let dry before tasting.

Enjoy !