Eclairs

Ingredients

Instructions

1. 1

   Make the choux pastry: in a saucepan, combine ½ cup water, ½ cup milk, ½ cup butter, 1 tablespoon sugar, ½ teaspoon salt. Bring to a boil. Add 1 cup flour all at once and stir vigorously with a wooden spoon for 2-3 minutes until a smooth dough forms and pulls away from the sides.

2. 2

   Transfer the dough to a stand mixer (or bowl). Beat in 4 eggs one at a time, fully incorporating each before adding the next. The dough should be glossy, smooth, and fall slowly off a spoon in a ribbon.

3. 3

   Pipe the dough onto parchment-lined baking sheets: use a large piping bag with a ½-inch round tip. Pipe 4-inch logs, leaving 2 inches between each. You should get about 14 eclairs.

4. 4

   Bake at 425°F for 15 minutes, then reduce to 375°F (without opening the oven) and bake another 20-25 minutes until deep golden brown and hollow-sounding when tapped. Cool completely on a rack.

5. 5

   Make the pastry cream: in a saucepan, whisk ½ cup sugar, 3 tablespoons cornstarch, ¼ teaspoon salt with 2 cups whole milk. Whisk in 4 egg yolks. Cook over medium heat, whisking constantly, until thickened (5-6 minutes). Off heat, stir in 2 tablespoons butter and 2 teaspoons vanilla. Strain into a bowl, press plastic wrap onto surface, chill.

6. 6

   Make the chocolate glaze: heat ½ cup heavy cream until simmering, pour over 4 oz of chopped chocolate, let sit 3 minutes, whisk until smooth. To assemble: poke 3 holes in the bottom of each eclair, pipe in pastry cream from the holes (or split lengthwise). Dip the tops in glaze. Refrigerate 30 minutes to set.