Ingredients

• 1 cup Water
• 8 tablespoons Unsalted Butter
• 1 teaspoon Granulated Sugar
• 0.5 teaspoon Salt
• 1 cup All-Purpose Flour
• 4 Large Eggs
• 2 cups Whole Milk
• 6 Egg Yolks
• 0.5 cup Granulated Sugar
• 0.25 cup Cornstarch
• 1 teaspoon Vanilla Extract
• 6 ounces Dark Chocolate (70% cocoa), chopped
• 2 tablespoons Unsalted Butter
• 0.25 cup Heavy Cream

Instructions

1. 1

   **For the Choux Pastry:** Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In a medium saucepan, combine water, butter, 1 teaspoon sugar, and salt. Bring to a rolling boil over medium-high heat. Remove from heat and immediately add the flour all at once, stirring vigorously with a wooden spoon until a smooth ball of dough forms.

2. 2

   Return the saucepan to medium heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. Transfer the dough to a large bowl and let cool for 5 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick but fall slowly from the spoon.

3. 3

   Transfer the choux pastry to a piping bag fitted with a large star or round tip. Pipe 4-5 inch long strips onto the prepared baking sheets, leaving about 2 inches between each éclair. Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 10-15 minutes, or until golden brown and puffed. Turn off the oven, prop the door open slightly, and let the éclairs cool in the oven for 15 minutes to prevent collapsing. Remove and cool completely on a wire rack.

4. 4

   **For the Crème Pâtissière (Pastry Cream):** In a medium saucepan, heat the whole milk over medium heat until simmering. In a separate bowl, whisk together the egg yolks, 0.5 cup sugar, and cornstarch until pale and smooth. Slowly temper the hot milk into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the cream thickens significantly and comes to a boil. Remove from heat, stir in the vanilla extract, and immediately transfer to a clean bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the refrigerator for at least 2 hours, or until completely cold.

5. 5

   Once chilled, whisk the pastry cream until smooth. Using a piping bag fitted with a small round tip, make 2-3 small holes on the underside of each éclair and pipe the pastry cream into the shells until visibly plump.

6. 6

   **For the Chocolate Glaze:** In a heatproof bowl set over a saucepan of simmering water (bain-marie), combine the chopped dark chocolate, butter, and heavy cream. Stir occasionally until completely melted and smooth. Alternatively, microwave in short bursts, stirring in between.

7. 7

   Dip the top of each filled éclair into the warm chocolate glaze, allowing any excess to drip off. Place on a wire rack for the glaze to set. You can gently spread the glaze with a small offset spatula if needed.

8. 8

   Allow the glaze to set at room temperature or in the refrigerator for a few minutes before serving. Store any leftover éclairs in the refrigerator.