Chocolate Eclairs

Instructions

1. 1

   For pastry cream: Heat milk in a saucepan. Whisk egg yolks, sugar, and cornstarch. Slowly temper hot milk into eggs, then return to heat and whisk until thick and bubbling. Whisk in butter and vanilla. Strain, cover with plastic wrap touching the surface, and chill completely.

2. 2

   For choux paste: Preheat oven to 400°F (200°C). Bring water, milk, butter, sugar, and salt to a boil. Dump in the flour all at once and stir vigorously until a dough ball forms and pulls away from the sides. Cook for 1-2 minutes.

3. 3

   Transfer dough to a stand mixer. Beat for 1 minute to cool slightly, then add eggs one at a time, beating until the paste is smooth and glossy.

4. 4

   Pipe the paste into 4-inch logs on a parchment-lined baking sheet using a large star tip. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 20 more minutes until golden and hollow-sounding. Let cool completely.

5. 5

   Use a skewer to poke holes in the ends of the eclairs. Pipe the chilled pastry cream into the eclairs until they feel heavy.

6. 6

   For glaze: Heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth. Dip the tops of the filled eclairs into the warm glaze. Chill until the glaze sets.