Chocolate Eclairs

Ingredients

Instructions

1. 1

   Make choux: combine ½ cup water + ½ cup milk + ½ cup butter + sugar + salt in saucepan. Boil. Add 1 cup flour all at once, stir vigorously 2-3 min until smooth ball. Beat in 4 eggs one at a time. Should fall in ribbon.

2. 2

   Pipe 4-inch logs onto parchment-lined sheets with ½-inch round tip.

3. 3

   Bake at 425°F for 15 min, then drop to 375°F for 20-25 min. Don't open door. Cool completely.

4. 4

   Make pastry cream: whisk ½ cup sugar + 3 tablespoons cornstarch + 2 cups milk + 4 egg yolks in saucepan. Cook over medium heat, whisking constantly, until thick (5-6 min). Off heat, stir in 2 tablespoons butter + 2 teaspoons vanilla. Strain. Chill.

5. 5

   Make ganache: heat ½ cup cream until simmering, pour over 4 oz chopped chocolate, sit 3 min, whisk smooth.

6. 6

   Poke 3 holes in bottom of each eclair, pipe in pastry cream. Dip tops in ganache. Refrigerate 30 min to set. Eat within 24 hours.