Chocolate Éclairs

 

Chocolate Éclairs

Ingredients:

For the Choux Pastry:

1/2 cup unsalted butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pastry Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

4 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Glaze:

1/2 cup heavy cream

4 oz semi-sweet chocolate, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, bring butter, water, and salt to a boil. Add flour all at once, stirring until mixture forms a ball. Remove from heat.

3. Beat in eggs one at a time until smooth. Transfer dough to a piping bag and pipe 4-inch strips onto baking sheet.

4. Bake 20–25 minutes until golden brown. Cool completely.

5. For filling, heat milk in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk, then return mixture to saucepan. Cook until thickened. Remove from heat, stir in butter and vanilla. Chill until ready to use.

6. Slice éclairs open and fill with pastry cream.

7. For glaze, heat cream and pour over chopped chocolate. Stir until smooth.

8. Dip tops of éclairs in chocolate glaze. Let set before serving.