Eclairs Recipe

Prepare the Choux Pastry

In a medium saucepan, combine water and unsalted butter. Heat over medium heat until the butter melts and the mixture reaches a boil.

Remove the saucepan from heat and stir in the all-purpose flour and salt. Mix until the dough forms a ball and pulls away from the sides of the pan.

Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Transfer the dough to a piping bag fitted with a large round tip. Pipe long strips about 4 inches long onto the prepared baking sheet.

Bake for 25-30 minutes or until the eclairs are puffed and golden brown. Turn the oven off and let them cool in the oven with the door ajar for 10 minutes.

Remove from the oven and allow to cool completely on a wire rack.

Make the Pastry Cream

In a medium saucepan, heat the whole milk and half of the granulated sugar over medium heat until it begins to simmer.

In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.

Once the milk is simmering, slowly pour it into the egg mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to bubble.

Remove from heat and stir in the vanilla extract and unsalted butter. Allow to cool, then cover with plastic wrap directly on the surface to prevent a skin from forming.

Prepare the Chocolate Glaze

In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.

Remove from heat and add the semisweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.

Assemble the Eclairs

Once the eclairs are cool, use a small knife to make a slit in the side of each eclair.

Fill a piping bag with the pastry cream and pipe it into each eclair through the slit.

Dip the tops of the filled eclairs into the chocolate glaze, allowing excess to drip off.

Place the glazed eclairs on a wire rack to set for about 30 minutes before serving.