Chocolate Éclairs with Vanilla Pastry Cream

Chocolate Éclairs with Vanilla Pastry Cream

Ingredients:

For the Choux Pastry:

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) milk
• 1/2 cup (115 g) unsalted butter, cubed
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Vanilla Pastry Cream:

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 4 oz (115 g) dark chocolate, chopped
• 1/2 cup (120 ml) heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon corn syrup (optional, for shine)

Instructions:

Making the Choux Pastry:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the dough: In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes.
3. Cool the dough: Remove the pan from heat and let the dough cool slightly for about 5 minutes. This is to avoid cooking the eggs when they are added.
4. Add the eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe long strips (about 4-5 inches) onto the prepared baking sheet.
6. Bake: Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the éclairs are golden brown and puffed. Do not open the oven door during baking, as this can cause the éclairs to collapse.
7. Cool: Remove the éclairs from the oven and let them cool completely on a wire rack.

Making the Vanilla Pastry Cream:

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. Whisk the eggs: In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
3. Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook the mixture: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the cream thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
5. Finish the cream: Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until ready to use.

Making the Chocolate Glaze:

1. Melt the chocolate: In a small saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chopped chocolate and let it sit for a minute to melt.
2. Mix the glaze: Add the butter and corn syrup (if using) and stir until smooth and glossy.

Assembling the Éclairs:

1. Fill the éclairs: Once the éclairs are cooled, use a small knife to make a slit along the side of each éclair. Fill a piping bag with the chilled pastry cream and pipe it into each éclair until filled.
2. Glaze the éclairs: Dip the tops of the filled éclairs into the chocolate glaze, allowing any excess to drip off. Place the éclairs on a wire rack to let the glaze set.
3. Serve: Once the glaze has set, your chocolate éclairs are ready to be enjoyed. Serve immediately or refrigerate until ready to eat.

Tips:

• Ensure the choux pastry is well-cooked to avoid soggy éclairs.
• The pastry cream can be flavored with other extracts or liquors for a unique twist.
• For a different finish, you can drizzle white chocolate or caramel over the chocolate glaze.

Enjoy these delightful, homemade chocolate éclairs, perfect for dessert or a special treat!