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How to make Eclair shells (for beginners)

Learn how to make this Easy Eclair shells Recipe that will be sure to impress! Easier than you think and guests are always so impressed!


  • 9 tablespoon (135 g) butter
  • 1 cup (240 ml) of water
  • ½ teaspoon (2.5 ml) of salt
  • 2 teaspoon (10 ml) sugar
  • 1 cup (120 g) of flour
  • 4 large eggs, lightly beaten


  1. Preheat oven to 400F (200C) degrees.
  2. Line a sheet pan with parchment paper and set aside.
  3. Mix together the salt, sugar and flour and Set aside.
  4. Place water and butter in a pan and bring to a boil. Remove from the heat and with a wooden spoon stir in your flour mixture, until it turns into a ball and pulls away from the sides. Allow to cool slightly and then make a flat indentation in the dough ball and gradually stir in the 4 beaten eggs, it will be hard to combine and slimy at first but not to worry keep stirring, changing to a whisk if needed, and it will come together into a sticky paste. Allow to cool slightly.
  5. Transfer the dough into a pastry bag, fitted with a ½ inch round tip. Pipe out 1 4- inch line Form into place with a wet spoon or wet fingers. As dough cools it's less sticky and easier to handle! You should get 10-12 eclairs
  6. Bake 400F/(200 C) 15 mins. DO NOT OPEN DOOR. Then reduce oven to 350F (176 C) and bake for another 20-25 mins.
  7. Once golden brown and puffed, turn oven off, open door. Make small incisions (½ inch) in the side of each eclair to release the steam. Keep door propped open for 10 minutes.


  • To create uniform shells, create 4" lines with pencil on parchment paper. Then flip it over so it's visible from the other side. This will give you a guide for piping the choux pastry and assure all your eclair shells will be the same size and bake at the same rate.

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