Ingredients:

  • 1 cup water
  • 8 tbsp unsalted butter, cubed
  • 1 tsp granulated sugar
  • ½ tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 4 tbsp unsalted butter, softened
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 4 oz semi-sweet chocolate, finely chopped
  • ½ cup heavy cream
  • 1 tbsp unsalted butter, room temperature

Instructions:

  1. Preheat the oven to 400°F (200°C). Combine 1 cup water, 8 tbsp cubed unsalted butter, 1 tsp granulated sugar, and ½ tsp salt in a saucepan; bring to a rolling boil over medium-high heat.
  2. Remove the pan from heat and stir in 1 cup all-purpose flour all at once. Return to medium heat and stir vigorously for 2 minutes until the dough is smooth and pulls away from the sides, leaving a thin film on the bottom of the pan.
  3. Allow the dough to cool for 5 minutes. Beat in 4 large eggs one at a time, stirring until the dough is glossy and holds a 'V' shape when lifted with a spatula.
  4. Pipe 4-inch logs onto a baking sheet lined with parchment paper or a silicone mat.
  5. Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (180°C) and bake for another 10-15 minutes until deep golden brown.
  6. Immediately poke a small hole in the end of each shell to release steam, then transfer to a wire rack to cool completely.
  7. Simmer 2 cups whole milk and half of the granulated sugar (¼ cup) in a pan until small bubbles form around the edges.
  8. In a bowl, whisk 4 large egg yolks, the remaining ¼ cup granulated sugar, and ¼ cup cornstarch until pale. Slowly whisk in a small amount of the hot milk to temper the yolks, then pour the mixture back into the saucepan.
  9. Whisk constantly over medium heat until the cream thickens and boils and bubbles for about 1 minute.
  10. Remove from heat and stir in 4 tbsp softened unsalted butter, 2 tsp vanilla extract, and a pinch of salt. Cover with plastic wrap touching the surface of the cream and chill in the refrigerator for 2 hours.
  11. Pipe the chilled pastry cream into the bottom of the cooled shells or through the steam holes.
  12. Heat ½ cup heavy cream until simmering, pour it over 4 oz chopped semi-sweet chocolate, and let sit for 5 minutes. Stir in 1 tbsp room temperature unsalted butter until the glaze is glossy.
  13. Dip the top of each filled eclair into the chocolate glaze, wiping excess with a finger for a clean finish.