Ingredients
Equipment
Method
Directions:
- In a medium saucepan, combine 1/2 cup water, 1/2 cup whole milk, 8 Tbsp unsalted butter, 1 tsp granulated sugar, and 1/4 tsp salt. Heat over medium heat until the mixture comes to a boil. Remove from heat and quickly add 1 cup all-purpose flour, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Let the dough cool for about 5 minutes. Then, add 4 large eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and shiny.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until the eclairs are puffed and golden brown. Avoid opening the oven door during baking. Once baked, turn off the oven and crack the door open to allow the eclairs to cool inside for about 10 minutes before transferring them to a cooling rack to cool completely.
- In a medium saucepan, heat 2 cups whole milk with the seeds from 1/2 vanilla bean until just simmering. In a separate bowl, whisk together 3/4 cup granulated sugar, 1/4 cup corn starch, 1 pinch salt, and 4 large egg yolks. Gradually whisk in the hot milk mixture to temper the eggs, then return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in 4 Tbsp unsalted butter until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
- In a double boiler or microwave, melt 4 oz semi-sweet chocolate chips with 1/2 cup heavy whipping cream until smooth and glossy. Stir until well combined, then let cool slightly.
- Once the eclairs are cool, use a small knife to make a slit in the side of each eclair. Pipe the chilled pastry cream into each eclair until filled. Dip the top of each filled eclair into the chocolate glaze, allowing any excess to drip off. Place on a cooling rack to set.
Notes
- Ensure all ingredients are at room temperature for better incorporation.
- For crispy eclairs, leave the oven door slightly ajar during the last 5 minutes of baking.
- Experiment with different fillings like whipped cream or flavored pastry creams.
- Make the choux pastry ahead of time and freeze for up to a month, then bake when ready.