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Instructions
1. Make the Pastry Cream
Heat ¼ cup sugar with milk in a saucepan until steaming (do not boil).
Whisk egg yolks with remaining ¼ cup sugar and cornstarch until smooth.
Temper yolks by adding 1/3 of hot milk slowly while whisking.
Return yolk mixture to remaining milk in saucepan. Cook over medium heat, whisking constantly, until thickened and gently boiling.
Stir in vanilla and butter. Pour through sieve into a bowl. Cover with plastic wrap pressed on the surface. Chill 1–2 hours.
2. Make the Choux Pastry
Preheat oven to 200°C (400°F). Line baking sheets with parchment or silicone.
In a saucepan, combine milk, water, butter, sugar, and salt. Heat until boiling.
Remove from heat; stir in flour all at once. Cook on very low heat 1 min, stirring to form smooth dough.
Transfer to a bowl or mixer; let cool 3–5 minutes.
Add eggs one at a time, mixing until smooth, glossy, and pipeable. Dough should hold shape.
Pipe 10–12 logs (4–5 in) on prepared sheets. Optional: brush tops with water and sprinkle sugar.
3. Bake the Choux
Bake at 200°C (400°F) for 10–12 min.
Reduce oven to 180°C (350°F) and bake 18–22 min more until golden and dry. Do not open oven.
Cool inside oven 10 min with door cracked, then on a wire rack.
4. Prepare Chocolate Glaze
Heat cream until simmering. Pour over chopped chocolate; let sit 1 min, then stir until smooth.
Stir in butter if using. Let cool slightly before glazing.
5. Fill the Éclairs
Method A: Pipe chilled pastry cream into holes at the bottom of each éclair.
Method B: Slice éclairs lengthwise, spoon or pipe cream inside, then replace tops.
6. Glaze & Finish
Dip tops of filled éclairs into chocolate glaze; let excess drip.
Optional: drizzle with white chocolate, sprinkle nuts, flaky salt, or cocoa powder. Chill briefly to set glaze.
Tips & Variations
Adjust eggs if very large or medium; dough consistency matters most.
Ensure shells are dry inside; underbaked choux collapses.
Pastry cream: sieve and cover with plastic wrap. Chill before piping.
Make-ahead: freeze baked shells; pastry cream keeps 2–3 days. Fill same day.
Variations: chocolate or coffee pastry cream, caramel glaze, mini éclairs (6–7 cm, bake ~18–22 min).
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