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
• 0.5 cup Granulated sugar (for pastry cream)
• 4 Large egg yolks
• 0.25 cup Cornstarch
• 1.5 teaspoons Vanilla extract
• 2 tablespoons Unsalted butter (for pastry cream)
• 4 ounces Dark chocolate (60-70% cacao)
• 0.5 cup Heavy cream
• 1 tablespoon Light corn syrup (optional)

Instructions

1. 1

   Prepare Choux Pastry: In a heavy-bottomed saucepan, combine water, 8 tablespoons unsalted butter, 1 teaspoon granulated sugar, and 0.5 teaspoon salt. Bring to a rolling boil over medium-high heat. Remove from heat, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan, leaving a thin film on the bottom. Transfer the dough to a large mixing bowl. Using an electric mixer, beat in the 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is smooth, glossy, and falls slowly from the spoon in a thick ribbon.

2. 2

   Pipe Éclairs: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper. Transfer the choux pastry to a piping bag fitted with a large plain round or star tip (about 0.5 inch opening). Pipe 4-5 inch long strips onto the prepared baking sheets, leaving about 2 inches of space between each éclair. You should get 12-16 éclairs.

3. 3

   Bake Choux: Place the baking sheets in the preheated oven. Bake for 15 minutes at 400°F (200°C). Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until the éclairs are deeply golden brown, puffed, and firm to the touch. Turn off the oven, prop the door open slightly, and let the éclairs cool inside for 15-20 minutes to dry out and prevent collapsing. Transfer to a wire rack to cool completely.

4. 4

   Make Pastry Cream (Crème Pâtissière): In a medium bowl, whisk together 4 large egg yolks, 0.5 cup granulated sugar, and 0.25 cup cornstarch until smooth and pale. In a separate saucepan, heat 2 cups whole milk over medium heat until it just simmers. Gradually whisk about half of the hot milk into the egg yolk mixture to temper it, then pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens significantly and comes to a boil. Remove from heat, stir in 1.5 teaspoons vanilla extract and 2 tablespoons cold unsalted butter until melted and smooth. Transfer the pastry cream to a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill completely in the refrigerator for at least 2 hours.

5. 5

   Fill Éclairs: Once the éclairs are completely cool, make three small holes in the bottom of each éclair using a small sharp knife or the tip of a piping bag. Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Insert the tip into each hole and pipe the cream into the éclair until it feels plump and heavy.

6. 6

   Prepare Chocolate Glaze: In a heatproof bowl, combine 4 ounces finely chopped dark chocolate, 0.5 cup heavy cream, and 1 tablespoon light corn syrup (if using). Heat gently over a double boiler or in the microwave in 30-second intervals, stirring after each, until the chocolate is melted and the glaze is smooth and glossy.

7. 7

   Glaze Éclairs: Dip the top surface of each filled éclair into the warm chocolate glaze, allowing any excess to drip off. Place the glazed éclairs on a wire rack or parchment paper-lined tray until the glaze sets. Serve immediately or store in the refrigerator until ready to enjoy.