Delight in these classic eclairs with a crispy exterior and creamy custard filling, topped with a rich chocolate glaze.
Preparation time
1h
Cooking time
30min
Ingredients
10 Servings
- 120 g all-purpose flour
- 30 g cornstarch
- 100 g granulated sugar
- 120 ml heavy cream
- 4 large eggs
- 1 pinch salt
- 120 g semi-sweet chocolate
- 115 g unsalted butter
- 1 tsp vanilla extract
- 240 ml water
- 480 ml whole milk
Directions
Step 1
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Step 3
Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
Step 4
Let the mixture cool slightly, then add the eggs one at a time, beating well after each addition until smooth and glossy.
Step 5
Transfer the dough to a piping bag fitted with a large round tip. Pipe 10-12 cm long strips onto the prepared baking sheet.
Step 6
Bake for 10 minutes, then reduce the oven temperature to 175°C (350°F) and bake for another 20 minutes, or until golden brown and crisp. Let cool completely.
Step 7
For the custard filling, heat the milk in a saucepan until just boiling. In a separate bowl, whisk together the sugar and cornstarch. Slowly pour the hot milk into the sugar mixture, whisking constantly.
Step 8
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Let cool.
Step 9
For the chocolate glaze, melt the chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water, stirring until smooth.
Step 10
To assemble, cut the cooled eclair shells in half lengthwise. Fill each shell with the custard filling and replace the top half. Dip the tops of the eclairs in the chocolate glaze and let set. Serve immediately or refrigerate until ready to serve.