Ingredients
Equipment
Method
- Step 1: Preheat the oven to 400°F (200°C). Combine 1 cup of water and 1/2 cup of unsalted butter in a medium saucepan. Bring to a rolling boil over medium heat. Once boiling, remove from heat, add 1 cup of all-purpose flour and 1/4 teaspoon of salt, and stir until it forms a ball. Cool slightly, then beat in 4 large eggs one at a time until the dough is smooth and glossy. Pipe small mounds onto a lined baking sheet and bake for 20-25 minutes until golden brown and puffed up. Let cool.
- Step 2: In a medium saucepan, heat 2 cups of whole milk over medium heat until steaming. In a bowl, whisk together 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Add 4 large egg yolks and mix until smooth. Slowly pour in the hot milk while whisking. Return to the saucepan and cook over medium heat until thickened. Stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract. Allow to cool completely.
- Step 3: Once the pastry shells are cool, fill each with the pastry cream using a piping bag.
- Step 4: In a heatproof bowl, combine 4 ounces of chopped semi-sweet chocolate and 2 tablespoons of unsalted butter. Melt together until smooth. Dip the tops of each filled éclair into the glaze and let set on a wire rack.
- Step 5: Allow the chocolate glaze to set completely before serving your indulgent treats.
Notes
These éclairs are perfect for sharing and can be modified with different fillings and glazes to suit your tastes.