- 250 ml (1 cup + 2 tsp) water
- 70 grams (5 tbsp) butter
- 150 grams (1 cup) all-purpose flour
- 4 eggs
- 1/8 tsp salt
- For the pastry cream
- 350 ml (1 1/2 cup) cold milk
- 30 grams (3 3/4 tbsp) corn starch
- 100 grams (1/2 cup) sugar
- 75 grams (1/3 cup) butter at room temperature
- 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
- 1 tsp vanilla extract
- For the chocolate glaze
- 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (1/2 cup plus 2 tbsp) heavy cream
Prepare the choux pastry:
Preheat the oven to 400 degrees Fahrenheit and prepare two baking sheets with parchment paper.
In a medium nonstick saucepan, combine water and salt and bring to a boil.
Add the oil and bring to a boil again.
After about 1 minute, add the flour and beat rapidly until no lumps remain and the dough thickens.
Remove the pan from the heat and set it aside for 5 minutes to cool the dough.
Beat the first egg and stir with a wooden spoon until it is completely mixed with the dough without white lumps. Continue to beat the remaining eggs one at a time.
Using a pastry bag with a large flat tip (I’m using a Wilton # 1A), pour the fatty dough pieces (about -1 “thick and 4” long) onto a lined baking sheet, leaving 1 inch of space between them.
Bake for 15 minutes.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15 to 20 minutes, until the éclairs are lightly golden. Remove from the oven and let cool on a rack.
Prepare the pastry cream:
In a small bowl, dissolve the cornstarch in 3-4 tablespoons of milk.
Add the rest of the milk to a small saucepan and bring to a boil. Add 50 g (1/4 cup) of the sugar and stir until the sugar dissolves.
When the milk boils, add the dissolved cornstarch and beat until no lumps remain. Remove from the heat and cool until slightly hotter or completely cooled.
In a large bowl, beat the butter with the remaining 50 grams (1/4 cup) of the sugar and the vanilla extract until the mixture is almost white.
Mix the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
In a large bowl, beat the heavy cream with a mixer until soft peaks form. Incorporate the whipped cream into the butter and milk cream.
Using the tip of a small knife, cut 3 small crosses on each dough. Using a small nib (I used Wilton’s # 32 nib), press the custard into the shells through each hole.
For the chocolate icing:
Melt chocolate chips and heavy cream to whip in a medium saucepan, put on top of a saucepan with about 1 inch of boiling water. Whisk until the mixture is smooth and smooth. Alternatively, you can microwave the chocolate and cream for about 30 seconds and whisk until smooth.
Remove from the heat and let cool for a few minutes.
Dip the top of each eclair in the chocolate frosting and set it aside to set the frosting.
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