Chocolate Eclairs

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a saucepan, combine the butter, water, and salt over medium heat until the butter melts.

Step 3: Add the flour all at once and stir vigorously until the dough forms a smooth ball.

Step 4: Remove the dough from the heat and let it cool slightly. Beat in the eggs one at a time until the dough becomes smooth and glossy.

Step 5: Transfer the dough to a piping bag and pipe long strips onto the prepared baking sheet.

Step 6: Bake for 25 to 30 minutes until puffed and golden brown. Allow the shells to cool completely.

Step 7: In a saucepan, heat the milk until warm. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.

Step 8: Slowly whisk the warm milk into the egg mixture, then return everything to the saucepan and cook until thickened. Stir in the vanilla extract and let the pastry cream cool.

Step 9: Fill the cooled eclair shells with the pastry cream. Melt the chocolate with the heavy cream until smooth, then dip the tops of the eclairs into the chocolate glaze before serving.

Storage and Reheating Tips

Store Chocolate Eclairs in an airtight container in the refrigerator for up to 3 days.

For the best texture, enjoy the eclairs chilled and avoid freezing once filled.

Unfilled pastry shells can be stored at room temperature for 1 day or frozen for up to 1 month.