Ingredients

(For 10 éclairs)

 

For the pâte à choux:

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1/2 cup water

4 Tbsp butter

1/2 cup flour

1 drop of vanilla extract

3 beaten eggs

1 egg yolk + 1 Tbsp water (optional)

Piping bag

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For the chocolate cream:

 

4 Tbsps cornstarch

7 oz dark or milk chocolate + extra for dipping

2 cups whole milk

4 egg yolks

1/2 tsp vanilla extract

2/3 cup sugar

 

 

Instructions

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For the pâte à choux:

 

1 - Preheat oven to 375°F.

2 - In a saucepan, boil the water with the butter and the vanilla extract.

3 - Remove from heat and pour the flour at once and stir until the mixture forms a soft ball. Return to heat and cook by stirring constantly for about 2 minutes.

4 - Remove from heat and allow to cool.

5 - Transfer batter to the bowl of a stand mixer. Star beating on medium speed. Pour beaten eggs gradually (3 times). The dough has to absorb the eggs completely before pouring  the remaining eggs. The dough should not be liquid!

6 - Put the dough in a piping bag and pipe thick stripes onto baking trays lined with parchment paper. 

7 - Beat the egg yolk with the water. Brush on the éclairs (optional).

8 - Bake for about 20 to 25 minutes. The éclairs should be dry and puffy. DO NOT OPEN THE OVEN UNTIL THE ECLAIRS ARE DONE!

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9 - Use a toothpick to make small holes into the éclairs to help the moisture escape.

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10 - Allow to fully cool before filling the éclairs.

 

 

For the chocolate cream:

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(If you prefer a vanilla cream, proceed just the same, but do not use chocolate and the vanilla extract. Just cut a vanilla bean in half and put it to boil with the milk. Then remove the seeds and keep them in the milk, then throw the bean away.)

 

1 - In a saucepan, boil the milk with half of the sugar and the vanilla extract.

2 - In a bowl, mix the egg yolks with the other half of the sugar. Add the cornstarch. Stir.

3 - Pour the hot milk into your preparation and return to heat, Stir until you obtain a creamy mixture. Remove from heat and allow to cool slightly.

4 - Then, add the chocolate and stir until it melts completely. Reserve in the fridge covered with plastic wrap directly on the cream.

5 - When your eclairs are ready and cooled, and your cream is cold, fill the eclairs with a piping bag or cut the eclairs like hot dog buns, and fill them with a spoon.

 

6 - Dip the top of the éclairs in melted chocolate for a more finished look (optional).

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7 -  Reserve in the fridge.