For the Choux Pastry:
1/2 cup (1 stick) unsalted butter
1 cup water
1/2 tsp salt
1 tsp sugar
1 cup all-purpose flour
4 large eggs
For the Pastry Cream Filling:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 tsp vanilla extract
2 tbsp unsalted butter
For the Chocolate Glaze:
4 oz semisweet chocolate (chopped)
1/2 cup heavy cream
1 tbsp unsalted butter (optional for gloss)
1. Prepare the Choux Pastry:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a saucepan, combine butter, water, salt, and sugar over medium heat. Bring to a boil.
Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Remove from heat and let the dough cool for 5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Transfer the dough to a piping bag fitted with a large star or round tip. Pipe 4–5 inch long strips onto the prepared baking sheet.
Bake for 25–30 minutes, or until the eclairs are puffed and golden. Cool completely on a wire rack.
2. Make the Pastry Cream:
In a saucepan, heat the milk over medium heat until steaming (not boiling).
In a bowl, whisk sugar, cornstarch, and egg yolks until pale and thick.
Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan.
Cook over medium heat, whisking, until thickened (about 2–3 minutes).
Remove from heat and stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.
3. Prepare the Chocolate Glaze:
Heat heavy cream in a small saucepan until steaming.
Pour over the chopped chocolate and let sit for 1 minute. Stir until smooth. Add butter for extra shine, if desired.
4. Assemble the Eclairs:
Slice each éclair horizontally or use a piping tip to fill them.
Fill a piping bag with the chilled pastry cream and pipe it into the center.
Dip the top of each éclair into the chocolate glaze, letting excess drip off.
Place on a wire rack and let the glaze set.
For an extra crisp texture: Pierce the bottom of the éclairs with a skewer after baking to let out steam.
Make-ahead options: Choux pastry and pastry cream can be made a day in advance