Ingredients:

  • 1/2 cup (120ml) Whole milk
  • 1/2 cup (120ml) Water
  • 8 tbsp (115g) Unsalted butter, cubed
  • 1 tsp Granulated sugar
  • 1/2 tsp Salt
  • 1 cup (125g) All-purpose flour, sifted
  • 4 Large eggs, room temperature (approx. 200g)
  • 2 cups (480ml) Whole milk for pastry cream
  • 1/2 cup (100g) Granulated sugar for pastry cream
  • 1/4 cup (30g) Cornstarch
  • 4 Large egg yolks
  • 2 tsp Pure vanilla bean paste
  • 2 tbsp (30g) Cold unsalted butter
  • 4 oz (115g) Semi-sweet chocolate (60% cacao), finely chopped
  • 1/2 cup (120ml) Heavy cream
  • 1 tbsp Light corn syrup

Instructions:

  1. The Panade Stage: Combine 1/2 cup milk, 1/2 cup water, 8 tbsp cubed butter, 1 tsp sugar, and 1/2 tsp salt in a saucepan. Bring to a rolling boil over medium high heat.
  2. Flour Integration: Dump the 1 cup sifted flour into the boiling liquid all at once. Stir vigorously with a wooden spoon until a thick dough ball forms and a thin film appears on the bottom of the pan. This takes about 2 minutes of constant stirring.
  3. Cooling the Dough: Transfer the dough to a bowl and let it cool for about 5 minutes.
  4. The Egg Emulsion: Add the 4 eggs one at a time, beating thoroughly after each addition. Stop adding eggs when the dough is glossy and falls off the spoon in a slow V shape. You might not need all of the fourth egg, or you might need a splash more.
  5. Piping the Shells: Transfer the dough to a piping bag with a star tip. Pipe 4 inch logs onto a parchment lined tray, leaving 2 inches between each. Look for a steady, even thickness throughout the log.
  6. The First Bake: Bake at 400°F for 15 minutes. Do not open the oven door, or the shells will collapse from the sudden temperature drop.
  7. Finishing the Shells: Reduce the heat to 350°F and bake for another 20 minutes until the shells are deep golden and feel light and firm. Poke a tiny hole in the end of each eclair with a toothpick to let steam escape while they cool.
  8. The Silky Filling: Whisk yolks, 1/2 cup sugar, and 1/4 cup cornstarch. Heat 2 cups milk until simmering, then slowly temper into the yolks. Return to heat and whisk until thick and bubbling. Stir in 2 tsp vanilla paste and 2 tbsp cold butter. Chill completely.
  9. Assembly and Glaze: Poke three small holes in the bottom of each cooled shell. Pipe the chilled pastry cream into the holes until the eclair feels heavy and full.
  10. The Final Touch: Melt 4 oz chopped chocolate, 1/2 cup heavy cream, and 1 tbsp corn syrup together. Dip the tops of the filled eclairs into the warm glaze and let the excess drip off for a clean edge.