1. **Prepare the choux pastry:**
– Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
– In a medium saucepan over medium heat, combine the butter, water, salt, and sugar. Bring to a boil.
– Remove from heat and quickly stir in the flour until it forms a ball and pulls away from the sides of the pan.
– Return the pan to low heat and cook, stirring constantly, for 2 minutes to dry out the dough slightly.
– Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
– Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
– Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each strip.
– Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes, until the eclairs are puffed and golden brown.
– Remove from the oven and let them cool on a wire rack.
2. **Make the pastry cream filling:**
– In a medium saucepan, heat the milk over medium heat until it just starts to simmer.
– In a separate bowl, whisk together the sugar, salt, egg yolks, and cornstarch until smooth.
– Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
– Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 2-3 minutes.
– Remove from heat and stir in the butter and vanilla extract.
– Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cold, about 1-2 hours.
3. **Prepare the chocolate glaze:**
– In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
– Remove from heat and add the chopped chocolate and butter. Let it sit for 2 minutes, then stir until smooth and glossy.
4. **Assemble the eclairs:**
– Once the eclairs are completely cool, cut them in half lengthwise or use a piping tip to poke holes in the bottom.
– Fill a piping bag with the chilled pastry cream and pipe it into the eclairs.
– Dip the tops of the filled eclairs into the chocolate glaze or spread it over the tops using a spoon.
5. **Serve:**
– Let the chocolate glaze set for a few minutes before serving. Enjoy your homemade chocolate eclairs!
### Tips:
– Make sure the eclairs are completely cool before filling them with the pastry cream to prevent the cream from melting.
– Eclairs are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Enjoy making these delicious Chocolate Eclairs!
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