Éclairs Recipe

Choux Pastry Dough Preparation

Begin by combining water, butter, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat and stir in flour until the mixture forms a ball. Remove from heat, and gradually add eggs, mixing until the dough is smooth and shiny. Pipe the dough into oblong shapes on a baking sheet and bake until golden and puffed.

Pastry Cream Filling

In a saucepan, mix milk, sugar, and vanilla extract. Bring to a simmer. In a separate bowl, whisk eggs and cornstarch until smooth. Gradually incorporate the hot milk into the egg mixture, then return to the saucepan. Cook over medium heat, stirring constantly, until thickened. Allow to cool before using as filling.

Chocolate Glaze Preparation

Combine chocolate, cream, butter, and sugar in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and glossy. Allow to cool slightly before using as a topping for the éclairs.