Decadent Chocolate Eclairs


Choux Pastry:

1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Pastry Cream:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Chocolate Glaze:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream


Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Return the pan to the heat and cook for another 1-2 minutes, stirring constantly to dry out the dough slightly. Remove from heat and let it cool for 5 minutes.
Transfer the dough to a large mixing bowl. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Spoon the dough into a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the eclairs are puffed and golden brown. Turn off the oven and let the eclairs cool inside the oven with the door slightly ajar.
For the pastry cream, combine the milk, sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat until the mixture begins to simmer.
In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the yolks. Return the tempered yolk mixture to the saucepan and cook, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract and butter. Let cool completely.
For the chocolate glaze, heat the heavy cream in a microwave-safe bowl until steaming. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth.
To assemble the eclairs, use a small knife to make a hole in the end of each eclair. Pipe the cooled pastry cream into each eclair. Dip the tops of the filled eclairs into the chocolate glaze and place them on a wire rack to set.


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