How to Make Éclair Cake

Éclair cake is among the lightest and most delicious cakes. Here is a detailed at-home method, including three shaping options for éclairs and a classic crème pâtissière for many desserts. Bon appétit!

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8 servingsBack to recipeDesserts

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1 cup water60 g butter1 cup of flour4 eggsA pinch of salt.

Pastry cream

2 cups milk1/2 cup sugar1/4 cup cornstarch3 egg yolksvanilla and zest of a sour lemon1 teaspoon of butter

How to make the pastry cream (crème pâtissière)

Bring the milk to a boil with the lemon zest.In a bowl, whisk the sugar with the egg yolks and cornstarch. Stir in a little of the boiling milk to loosen the mixture, whisking until smooth. Pour this back into the saucepan of boiling milk and continue stirring until the mixture is well thickened.Remove the mixture from the heat and let it cool slightly, then stir in the vanilla and butter. Pour the crème pâtissière into a shallow dish and press plastic wrap directly onto the surface so it doesn't form a skin. Chill the crème pâtissière in the refrigerator for 3 to 4 hours before using it for filling.Note: You can also use this cream to fill mille-feuille and tarts.How to Make Éclair Cake — by Amal MiyasiFor more French dessert recipes, here’s the sablé—easy and quick.

Step 1

Heat the water in a saucepan and add the butter, allowing it to melt. Then add the flour and stir until you form a dough. Stir the dough for two minutes only, then remove the saucepan from the heat. Transfer the dough to an electric mixer and add the eggs gradually until you have a soft, sticky dough.