Ingredients
Choux Pastry:
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick/113g) unsalted butter, cut into pieces
- 1 cup (240ml) water
- 4 large eggs
Pastry Cream Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon pure vanilla extract
Chocolate Glaze:
- 6 ounces (170g) semisweet or bittersweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon light corn syrup
Instructions
1. Make the Choux Pastry:
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a ½-inch plain tip. Pipe 4-inch logs of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake the Eclairs:
- Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until the eclairs are puffed, golden brown, and feel dry and hollow when tapped.
- Turn off the oven and poke a small hole in the side of each eclair to release steam. Let the eclairs cool completely on a wire rack.
3. Make the Pastry Cream:
- In a medium saucepan, whisk together the milk, sugar, egg yolks, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Stir in the butter and vanilla extract until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly pressed against the surface, and chill in the refrigerator for at least 2 hours, or until completely cold.
4. Make the Chocolate Glaze:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream and corn syrup over medium heat until just simmering.
- Pour the hot cream mixture over the chocolate and let it stand for a minute to melt the chocolate.
- Stir until smooth and glossy.
5. Assemble the Eclairs:
- Slice each eclair horizontally in half.
- Transfer the chilled pastry cream to a piping bag fitted with a star tip.
- Pipe the pastry cream generously onto the bottom halves of the eclairs.
- Dip the top halves of the eclairs in the chocolate glaze, letting the excess drip off.
- Place the glazed tops on the filled bottoms.
- Refrigerate for at least 30 minutes to let the glaze set before serving.
Pro-Tips
- For extra chocolate flavor, melt a couple of tablespoons of butter with the chocolate for the glaze.
- If you don’t have a piping bag, fill the eclairs using a spoon.
- Eclairs are best enjoyed the day they are made.
