For the choux pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/2 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream:
- 1 cup whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
- 2 tbsp unsalted butter
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, milk, butter, and salt. Heat over medium-high heat until the butter is melted and the mixture comes to a boil.
- Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for a few minutes.
- Add the eggs one at a time, beating well after each addition, until the mixture is smooth and shiny.
- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet in 3-4 inch lengths.
- Bake the eclairs for 20-25 minutes, or until they are puffed and golden brown. Turn off the oven and let the eclairs cool inside with the door slightly open for about 10 minutes.
- While the eclairs are baking, prepare the pastry cream. In a medium saucepan, heat the milk over medium-high heat until steaming.
- In a medium bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Gradually pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling.
- Remove the pastry cream from heat and stir in the vanilla extract and butter until smooth. Transfer the cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator until firm.
- Once the eclairs are cooled, use a sharp knife to cut a small slit on the side of each eclair. Spoon the chilled pastry cream into a piping bag fitted with a small round tip. Insert the tip into the slit and fill each eclair with cream.
- To make the chocolate glaze, heat the heavy cream in a small saucepan until steaming. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
- Dip the tops of each eclair into the chocolate glaze. Place the eclairs in the refrigerator until the glaze is set, about 10-15 minutes.
- Serve chilled or at room temperature, and enjoy your homemade eclairs!