Eclairs

🧂 Ingredients

• 1/2 cup unsalted butter

  for choux pastry
• 1 cup water

  for choux pastry
• 1/4 tsp salt

  for choux pastry
• 1 cup all-purpose flour

  for choux pastry
• 4 large eggs

  for choux pastry
• 2 cups whole milk

  for pastry cream
• 1/2 cup granulated sugar

  for pastry cream
• 1/4 cup cornstarch

  for pastry cream
• 4 large egg yolks

  for pastry cream
• 1 tsp vanilla extract

  for pastry cream
• 2 tbsp unsalted butter

  for pastry cream
• 1/2 cup semi-sweet chocolate chips

  for glaze
• 1/4 cup heavy cream

  for glaze

Instructions

• 1 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• 2 In a saucepan, bring butter, water, and salt to a boil over medium heat.
• 3 Add the flour all at once, stirring constantly until a dough forms and pulls
  away from the sides.
• 4 Remove from heat and let cool slightly before adding the eggs one at a time,
  mixing until fully incorporated.
• 5 Transfer the dough to a piping bag and pipe 4-inch logs onto the prepared baking
  sheet.
• 6 Bake for 25-30 minutes until golden brown and puffed. Let cool completely.
• 7 For the pastry cream, heat the milk in a saucepan until warm but not boiling.
• 8 In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly add warm
  milk, whisking constantly.
• 9 Return the mixture to the saucepan and cook over medium heat, stirring until
  thickened.
• 10 Remove from heat, stir in vanilla and butter, then chill in the refrigerator.
• 11 Once cooled, pipe the pastry cream into the éclairs by making small holes in the
  sides.
• 12 For the glaze, heat the chocolate chips and heavy cream together until smooth,
  then dip the tops of the éclairs into the glaze.
• 13 Let the glaze set before serving. Enjoy!

Nutrition Info