Eclair Recipe

Pâte à Choux

Begin by heating water, butter, and a pinch of salt or sugar in a pan until the butter has melted. Add the flour all at once and stir vigorously until a dough forms and pulls away from the sides of the pan. Remove from heat and let cool slightly. Beat in eggs one at a time until the mixture becomes smooth and glossy. Pipe the dough onto a baking tray lined with parchment paper in long, thin shapes. Bake at a moderate temperature until golden and puffed up.

Chocolate Pastry Cream

In a saucepan, heat milk and a portion of the sugar. In a separate bowl, whisk together egg yolks and the remaining sugar until light and fluffy. Add cornstarch and mix well. Gradually whisk in the warm milk. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat, add chocolate and butter, and stir until smooth. Let cool.

Chocolate Glaze/Icing

In a bowl, mix together confectioner's sugar, cocoa powder, and a little water or milk to achieve the desired consistency. Melt butter and add to the mixture, stirring until smooth. Let it cool slightly before spreading over the cooled eclairs.