Ingredients:

  • 1 cup (240ml) water
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour, sifted
  • 4 large eggs, at room temperature
  • 2 cups (473ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons (30g) unsalted butter, cut into cubes
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (14g) unsalted butter

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil.
  2. Remove from heat and add sifted flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
  3. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly.
  4. Transfer the dough to a mixing bowl. Let cool slightly.
  5. Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and pipe-able.
  6. Transfer dough to a piping bag fitted with a large round tip.
  7. Pipe 4-inch long strips onto a baking sheet lined with parchment paper, leaving space between each strip.
  8. Brush lightly with egg wash (optional).
  9. Bake at 400°F (200°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and puffed. Important: Do not open the oven door during baking!
  10. Turn off oven, slightly prop the door, and allow eclairs to cool in the oven for 30 minutes to help dry them.
  11. Remove from the oven and let cool completely on a wire rack.
  12. In a saucepan, whisk together milk, sugar, cornstarch, and salt.
  13. In a separate bowl, whisk together the egg yolks.
  14. Slowly temper the egg yolks by gradually whisking in a small amount of the hot milk mixture.
  15. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
  16. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
  17. Remove from heat and whisk in butter and vanilla extract.
  18. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.
  19. In a double boiler or heatproof bowl set over a saucepan of simmering water, combine chocolate and heavy cream.
  20. Stir until the chocolate is melted and smooth.
  21. Remove from heat and stir in butter until melted and incorporated.
  22. Using a sharp knife or skewer, poke 2-3 holes in the bottom of each cooled éclair.
  23. Fill a piping bag with the chilled pastry cream and pipe the cream into each éclair through the holes.
  24. Dip the top of each éclair into the chocolate glaze.
  25. Place the glazed éclairs on a wire rack to allow the glaze to set.