Chocolate Eclair

Ingredients

• •1 cup water
• •1/2 cup butter
• •1 cup all-purpose flour
• •4 eggs
• •2 cups whole milk
• •5 egg yolks
• •1/4 cup cornstarch
• •1/2 cup sugar
• •2 teaspoons vanilla extract
• •4 ounces semi-sweet chocolate
• •2 tablespoons butter

Directions

1. 1Make choux pastry: Boil water with 1/2 cup butter, remove from heat, stir in flour until smooth. Cool slightly, then beat in eggs one at a time until glossy.
2. 2Pipe pastry into 4-inch logs onto greased baking sheet using a pastry bag. Bake at 400°F for 25-30 minutes until golden and puffed.
3. 3Prepare pastry cream: Whisk egg yolks with sugar and cornstarch. Heat milk until steaming, slowly whisk into yolks. Pour back into pot and cook 2-3 minutes until thick. Stir in vanilla and cool.
4. 4Once cooled, split éclairs lengthwise and fill with pastry cream using a piping bag.
5. 5Make chocolate glaze: Melt chocolate with 2 tablespoons butter. Dip top of each éclair into warm glaze.
6. 6Refrigerate until serving.

💡 Éclair shells should feel light and dry before filling. A shell that still seems damp inside will collapse under pastry cream and chocolate.

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