Classic Chocolate Eclairs

Method

1. 01

   Make the pastry cream first so it has time to chill. Heat the 500 ml milk until steaming. In a bowl, whisk the 4 egg yolks, 100 g sugar, 35 g cornstarch, and 2 teaspoons vanilla until smooth, then slowly whisk in about one third of the hot milk. Pour the warmed yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and just bubbling.

   ⏱ 10 min
2. 02

   Remove the pastry cream from the heat and whisk in the 30 g cold butter until smooth. Transfer to a shallow bowl, press plastic wrap directly onto the surface, and chill until cold and pipeable.

   ⏱ 120 min
3. 03

   Prepare two baking trays with parchment. For even bakery-style logs, draw twelve 11-12 cm guide lines on the underside of the parchment, leaving space between them. Heat the oven to 190 C, or 170 C with fan.

   
4. 04

   Make the choux paste. Combine 125 ml water, 125 ml milk, 100 g butter, 1 teaspoon sugar, and 0.5 teaspoon salt in a saucepan and bring to a full boil so the butter melts completely. Remove from the heat, add the 150 g flour all at once, and beat firmly with a wooden spoon or stiff spatula until no dry flour remains.

   ⏱ 5 min
5. 05

   Return the pan to medium-low heat and stir for 1-2 minutes to dry the dough; it should pull from the sides and leave a light film on the pan. Transfer to a bowl and cool for 5 minutes, then beat in the 4 eggs a little at a time until the dough is glossy, smooth, and slowly falls from the spoon in a thick V shape. You may not need every drop of egg.

   ⏱ 8 min
6. 06

   Transfer the choux paste to a piping bag fitted with a large round or star tip. Pipe straight, even logs on the prepared lines, then smooth any peaks with a wet fingertip. Bake at 190 C without opening the oven until the eclairs are puffed, deeply golden, and feel light and hollow.

   ⏱ 32 min
7. 07

   Pierce two or three small holes in the underside of each hot eclair to release steam. Return them to the turned-off oven with the door slightly open for 10 minutes, then cool completely on a rack before filling.

   ⏱ 10 min
8. 08

   Whisk the chilled pastry cream briefly until smooth and transfer it to a piping bag with a small round tip. Fill each eclair through the underside holes until it feels full but not bursting, wiping away any excess cream for a clean filled interior.

   
9. 09

   Make the chocolate glaze by heating the 120 ml cream until steaming, then pouring it over the 150 g chopped chocolate and 15 g butter. Let stand for 1 minute, then stir until glossy and smooth. Dip the top of each filled eclair in the glaze, let the excess drip off, and set on a rack until the glaze settles.

   ⏱ 10 min
10. 10

    Serve the eclairs the same day for the best contrast between crisp choux, cold pastry cream, and soft chocolate glaze. Refrigerate leftovers in a covered container, but expect the shells to soften as they sit.