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


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Add the eggs one at a time, beating well after each addition, until the mixture is smooth and shiny.
  5. 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.
  6. 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.
  7. While the eclairs are baking, prepare the pastry cream. In a medium saucepan, heat the milk over medium-high heat until steaming.
  8. 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.
  9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and boiling.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Serve chilled or at room temperature, and enjoy your homemade eclairs!

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