Instructions
1. Make the pastry cream:
Heat milk until just simmering. In a bowl, whisk yolks, sugar, and cornstarch. Slowly whisk in hot milk, then return to pan. Cook over medium heat until thickened. Stir in butter and vanilla. Cover with plastic wrap and chill.
2. Make the choux pastry:
Preheat oven to 400°F (200°C). In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Add flour all at once, stir until a dough forms and pulls away from the sides. Transfer dough to a bowl, cool 5 minutes. Beat in eggs one at a time until smooth and glossy. Pipe small logs (about 2 inches long) onto a baking sheet lined with parchment. Bake 15 minutes, reduce heat to 350°F (175°C) and bake another 10–15 minutes until golden and hollow. Cool completely.
3. Fill the eclairs:
Poke a hole on the bottom or slice lengthwise. Pipe in chilled pastry cream.
4. Glaze:
Heat cream, pour over chocolate, stir until smooth. Dip tops of eclairs into glaze. Let set before serving.
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