Mel's Eclairs

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"These are just the best! I don't know how the eclair shells form the pocket, but they do every time. The custard is incredible, I suggest trying it in other things as well."
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2 h servings 329 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet or line it with parchment paper.
  2. Bring 2 tablespoons of water and 1/4 cup of butter to a boil in a saucepan. Reduce the heat to low and add 1/2 cup of flour, stirring vigorously until the mixture forms a ball. Transfer the mixture to a mixing bowl or stand mixer and beat in the eggs, one at a time.
  3. Pipe the mixture onto the baking sheet using a pastry bag, a plastic zipper bag with the corner cut off, or just shaping it with a spatula. You should have six 4-inch fingers or 12 smaller eclairs. Bake the pastries in the hot oven until they are puffed and golden (30 to 50 minutes, depending on their size). Remove from the oven and allow the shells to cool.
  4. To make the custard, mix the 6 1/2 tablespoons of white sugar, 5 tablespoons of flour, and salt in a saucepan. Stir in the milk and bring the mixture to a boil over medium heat. Pour the hot milk mixture in a steady stream into the beaten egg, whisking constantly. Return the mixture to the saucepan and bring just to a boil, stirring constantly. Remove from heat and transfer to a mixing bowl to cool. Stir in the almond extract; cover the surface with plastic wrap and refrigerate until you're ready to fill the eclairs.
  5. For the glaze, combine the chocolate, 1 tablespoon of butter, and 2 tablespoons of water in a saucepan. Heat gently until the mixture has melted. Remove from the heat and stir in 1/2 cup of confectioners' sugar. If the icing is too thick, add a little more water. For creamier glaze, substitute milk for 2 tablespoons of water.
  6. Cut the tops off of the cooled shells and fill them with the custard. Replace tops, and glaze them with the chocolate icing.


  • Cook's Notes
  • You can use any flavored extract in place of the almond flavoring (or try half almond, half vanilla). For a yellower color in the pastry and an eggier taste, use 3 eggs instead of two.


  1. 9 Ratings

Most helpful positive review

These were easy and delicious.

Most helpful critical review

I found the custard to be way to salty.

I found the custard to be way to salty.

These were easy and delicious.

The custard is way too salty. The eclair shells cooked up like crackers. I ended up using the "Eclairs II" recipe on this site and it worked great. Don't bother with this one.

Custard is ok, but my crusts turned out like the other ladie's--crackers! I think the recipe needs salt in it. Batter is runny.

If I could give no stars, I would. I remade them 3 TIMES! None turned out right. They always burned and turned to a crumbly mess. I lowered the cook time, amount of ingredients, oven temp. Nothi...


Recipe for the Pate a Choux... Normally 1 c water, 1/2 c butter, 1 c flour, 1/4 tsp salt, and 4 eggs. The 2 tbsp should be 1/2 c water since she is halving it. Technique for making it is corre...

As others have stated, custard is too salty and the pastry did not puff, they turned out more like a biscotti. I tried making the pastry twice.

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