from ButterYum
makes about 20 (3 to 4-inch eclairs)


Pastry Shells:

  • 1/2 cup water
  • 1/2 cup whole milk
  • 8 tablespoons unsalted butter
  • 1 teaspoon table salt
  • 2 teaspoons granulated sugar
  • 1 cup all purpose flour
  • 5 large eggs, beaten
  • confectioner's sugar for dusting


Ganache Topping:

  • 8 ounces dark chocolate (really good quality)
  • 8 ounces heavy cream


  1. In a 4-quart nonstick saucepan, heat the milk, water, butter, salt, and sugar until it boils.
  2. Immediately add the flour and stir vigorously until all the liquid is absorbed by the flour and a paste forms; continue stirring constantly until the paste dries out and forms a ball that cleans the sides of the pan.
  3. Transfer the paste to the bowl of a stand mixer or food processor and allow it to cool for a couple of minutes. 
  4. Add the eggs

adapted from pastry chef Bruno Albouze