Éclair

Ingredients12

• water250 ml
• unsalted butter100 g
• all-purpose flour120 g
• salt1/4 tsp
• eggs4 large
• milk500 ml
• granulated sugar100 g
• egg yolks4
• cornstarch30 g
• vanilla extract1 tsp
• dark chocolate200 g
• unsalted butter (for glaze)30 g

Method

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. In a saucepan combine water, butter, and salt; bring to a boil, then stir in flour until smooth; remove from heat and let cool slightly.
3. Beat in eggs one at a time until dough is glossy; pipe 10‑cm long strips onto the sheet and bake 20 minutes, then reduce heat to 180°C and bake another 15 minutes; cool completely.
4. Heat milk with vanilla; whisk sugar, egg yolks, and cornstarch together, then temper with the hot milk and cook until thick; chill the pastry cream.
5. Fill the cooled éclairs with the chilled pastry cream using a pastry bag.
6. Melt dark chocolate and butter for the glaze, dip the tops of the éclairs, and let the glaze set before serving.