Ingredients:

  • 1 cup (240ml) water
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour, sifted
  • 4 large eggs
  • 2 cups (470ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • Pinch of salt
  • 4 large egg yolks
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) bittersweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon (15g) unsalted butter

Instructions:

  1. Combine water, butter, and salt in a saucepan and bring to a boil.
  2. Remove from heat and quickly stir in the flour until a smooth ball forms.
  3. Return to low heat and cook, stirring constantly, until a thin film forms on the bottom of the pan.
  4. Transfer the dough to a mixing bowl and let cool slightly.
  5. Gradually add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy. The consistency should be pipeable.
  6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  7. Transfer the choux pastry to a piping bag fitted with a large round tip.
  8. Pipe 4-inch long strips onto the prepared baking sheet, spacing them evenly.
  9. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and puffed. Do not open the oven door during baking!
  10. Turn off the oven and crack the oven door slightly. Let the éclairs cool in the oven for 30 minutes.
  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. Whisk in the egg yolks.
  14. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
  15. Remove from heat and stir in butter and vanilla extract.
  16. Strain the pastry cream through a fine-mesh sieve into a bowl.
  17. Cover the surface with plastic wrap to prevent a skin from forming. Refrigerate until cold.
  18. Once the éclairs are cool, use a small knife to poke 2-3 holes in the bottom of each éclair.
  19. Transfer the pastry cream to a piping bag fitted with a small round tip.
  20. Pipe the pastry cream into the éclairs until they are filled.
  21. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the chocolate and heavy cream, stirring until smooth.
  22. Stir in the butter until melted and glossy.
  23. Dip the top of each éclair into the chocolate glaze, or spread the glaze evenly over the tops.
  24. Let the glaze set slightly before serving.