Ingredients
For the pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) unsalted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the filling:
- 2 cups (480 ml) milk
- 1/2 cup (100 g) sugar
- 4 egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
For the chocolate glaze:
- 100 g (3.5 oz) dark chocolate
- 1/2 cup (120 ml) heavy cream
Instructions
1. Make the pastry
Combine water, milk, butter, sugar, and salt in a saucepan and bring to a boil. Add flour all at once and stir until a smooth dough forms and pulls away from the sides. Let cool slightly, then beat in eggs one at a time until the dough is smooth and glossy.
2. Pipe and bake
Pipe 4–5 inch strips onto a lined baking sheet. Bake at 400°F for 20–25 minutes until puffed and golden. Let them dry briefly in the oven with the door cracked, then cool completely.
3. Prepare the crème
Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch together, then slowly add the milk while whisking. Return to heat and cook until thick. Remove from heat, stir in butter and vanilla, then chill completely.
4. Make the chocolate glaze
Heat heavy cream, pour it over chopped dark chocolate, let sit briefly, then stir until smooth.
5. Fill the éclairs
Poke holes in the cooled shells and pipe the chilled pastry cream inside until filled.
6. Glaze and serve
Dip the tops in chocolate glaze, let set in the fridge for about 30 minutes, then serve.