Éclairs à la Ladurée – Irresistibly Delicious Pastries

Step-by-step method

At a glance

You're creating two types of pastry dough—a shortcrust pastry and a choux pastry—that combine to make these elegant Parisian éclairs. While the recipe involves several steps, the actual hands-on work is surprisingly manageable; just give the shortcrust pastry time to chill, watch the choux dough carefully as it cooks, and don't skip the final custard-filling step, which brings everything together into an irresistibly creamy, delicious treat that's best assembled fresh.

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Shortcrust pastry

Cut the butter into small pieces and mix with the flour, sugar and vanilla (or use sugar infused with vanilla pods, or vanilla sugar). Work everything together well, wrap in plastic film and chill in the fridge for an hour.

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100 gram
Unsalted Butter

125 gram
All-purpose wheat flour

125 gram
Granulated Sugar

5 gram
Vanilla Extract
2/10

Choux pastry

Put the milk, water and butter in a saucepan and bring to a boil. Add the flour, sugar and salt, stirring constantly. The dough should form a ball that starts pulling away from the bottom and sides of the pan – that's how you know it's ready.

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100 milliliter
Fresh Whole Milk (3.5% Fat)

100 milliliter
Water

80 gram
Unsalted Butter

120 gram
All-purpose wheat flour

10 gram
Granulated Sugar

3 gram
Salt
3/10

Beat in the eggs

Transfer the dough to a bowl, let it cool slightly, then beat in the eggs one at a time until the dough is smooth and glossy.

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4 piece
Chicken Eggs

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Pipe the pastry

Fill a piping bag fitted with a round tip about 2.5 cm wide and pipe “sticks” roughly 10 cm long onto a baking tray lined with parchment paper. Leave plenty of space between each one, as the pastry will puff up quite a bit.
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Roll out the shortcrust pastry

Take the shortcrust pastry out of the fridge, knead it briefly, then roll it out to a thickness of 1–2 mm. Cut out rectangles about 4 cm x 12 cm and place one on top of each piped choux pastry stick.
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Bake

Bake in an oven preheated to 180°C until golden. In my oven this took about 30 minutes. Remove from the oven and let cool completely before filling.
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Custard

Whisk together the egg yolks and sugar, then add the cornstarch and whisk until the mixture turns pale yellow and thickens. Pour the milk into a saucepan. Split the vanilla pod lengthwise, add the seeds to the milk and bring to a boil.

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4 piece
Chicken Eggs

80 gram
Granulated Sugar

30 gram
Cornstarch

400 milliliter
Fresh Whole Milk (3.5% Fat)

1 piece
Vanilla Bean
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Cook the custard

Slowly pour the milk into the egg yolk mixture, stirring constantly. Pour everything back into the saucepan and bring to a boil, stirring continuously. Cook until it thickens, then whisk in the butter. Cover with plastic film and let cool.

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25 gram
Unsalted Butter
9/10

Whip and fill

Whip the cream and fold it into the vanilla custard. Fill the prepared éclairs by piercing three small holes with the piping tip and piping the cream inside. Dust with powdered sugar before serving.

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250 milliliter
Whipping Cream 33%

30 gram
Powdered Sugar
10/10

Tip

Éclairs are best filled just before serving – if you leave the filled pastry in the fridge for too long, it turns soft and loses its texture. Store the unfilled shells in an airtight container.

Éclairs à la Ladurée – Irresistibly Delicious Pastries

Name: Elegant Ladurée-Style Éclairs
Prep time: 55 min
Cook time: 55 min
Total time: 191 min
Yield: 20
Cuisine: French
Ingredients: 100 milliliter Water; 215 gram Granulated Sugar; 30 gram Cornstarch; 250 milliliter Whipping Cream 33%; 30 gram Powdered Sugar; 1 piece Vanilla Bean; 5 gram Vanilla Extract; 500 milliliter Fresh Whole Milk (3.5% Fat); 245 gram All-purpose wheat flour; 8 piece Chicken Eggs; 3 gram Salt; 205 gram Unsalted Butter

bohynekuchyne

Prep 55 min Cook 55 min

Plus 1 h of resting (not counted in active time)

12 Ingredients

10 Steps

Hard Difficulty

About this recipe

Wonderfully light vanilla-scented pastries inspired by our beloved elegant Parisian patisserie, Ladurée. At first glance the method might look like advanced pastry work, but trust us – it's easy to master, and the result is absolutely worth it! This recipe comes straight from the Ladurée – Sucré cookbook.

Vegetarian Desserts French To impress Indulgent treats

Step-by-step method

At a glance

Shortcrust pastry

For this step

Choux pastry

For this step

Beat in the eggs

For this step

Pipe the pastry

Roll out the shortcrust pastry

Bake

Custard

For this step

Cook the custard

For this step

Whip and fill

For this step

Tip

Éclairs à la Ladurée – Irresistibly Delicious Pastries

Ingredients — what you'll need

About this recipe

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