Instructions
Step 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2. In a saucepan over medium heat, combine the butter, water, and salt until the butter melts completely.
Step 3. Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Step 4. Remove the dough from the heat and let it cool for 5 minutes.
Step 5. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
Step 6. Transfer the dough to a piping bag fitted with a large round tip and pipe long strips onto the prepared baking sheet.
Step 7. Bake for 30–35 minutes or until puffed and golden brown. Let the pastry shells cool completely.
Step 8. To make the pastry cream, heat the milk in a saucepan until warm but not boiling.
Step 9. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Step 10. Slowly pour the warm milk into the egg mixture while whisking continuously.
Step 11. Return the mixture to the saucepan and cook over medium heat until thickened.
Step 12. Remove from the heat and stir in the vanilla extract and butter. Let the pastry cream cool completely.
Step 13. Fill the cooled eclair shells with the pastry cream using a piping bag.
Step 14. Heat the heavy cream until warm and pour it over the chocolate chips. Stir until smooth and glossy.
Step 15. Dip the tops of the filled eclairs into the chocolate glaze and allow them to set before serving.
Storage and Reheating Tips
Store eclairs in an airtight container in the refrigerator for up to 3 days.
Serve chilled or let them sit at room temperature for 10 minutes before enjoying.
Avoid freezing fully assembled eclairs, as the pastry may become soggy.
Unfilled pastry shells can be frozen for up to 1 month and crisped in the oven before filling.
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