Eclairs with vanilla cream
Member recipe

Eclairs with vanilla cream

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Member recipe by


Serves 1 - 6 Pieces

This sweet dessert is perfect to serve with coffee or tea.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • For the pastry:
  • - 250 ml water
  • - 100 g unsalted butter
  • - 1 tsp golden caster sugar
  • - a pinch of salt
  • - 125 g plain flour
  • - 4 eggs, beaten
  • For the filling (vanilla cream):
  • - 3 egg yolks
  • - 120 g golden caster sugar
  • - 1 tsp corn starch
  • - 75 ml whole milk
  • - 50 g unsalted butter
  • - 16 g vanilla sugar
  • - 2 tsp vanilla extract
  • - 200 ml double cream
  • - 2 tbsp powdered sugar


    1. To make the pastry put the water, salt, sugar and butter in a pan and bring to simmer, until the butter is melted. Turn up to a boil, then remove from the heat and gently add the flour and beat everything together with a wooden spoon. Keep beating until the mixture turns smooth, then tip it into a bowl. Leave it to cool.
    2. Gently beat in the eggs one at a time with a wooden spoon. You must not add another egg if the one before has not yet been incorporated into the mixture. The mixture should be smooth and fall easily off the wooden spoon.
    3. Heat the oven to 200 C/fan 180 C/gas 6. Grease a large tray, aprox. 40 cm x 30 cm and cover it with baking parchment. Put a large nozzle (approx. 1,5 cm) into a piping bag and spoon in the pastry mix. Pipe out oblong shaped lines about 6 cm long. Bake for 20-25 minutes until they are crisp and hollow inside. Cool and then cut them in half horizontally.
    4. For the filling, mix the egg yolks with the sugar and vanilla sugar in a pan, until the latter completely melts. Then add the corn starch, butter and milk and mix thoroughly. Heat the mixture in a water bath (bain-marie) until it thickens. After it has cooled down spread the mixture gently into the base halves of the eclairs.
    5. Whip the cream with the vanilla extract and the powdered sugar. Pipe it into the eclairs over the vanilla layer. Carefully sit the tops and sprinkle with a little powdered sugar. Leave to cool until they are stiff. Serve with coffee or tea.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.