Instructions

1. Preparing the Pastry Cream

   In a small saucepan, whisk the egg yolks with sugar, cornstarch, and a splash of cold milk until smooth. Add the remaining milk and heat over medium heat, stirring constantly until thick. Remove from the heat and stir in the vanilla and a teaspoon of butter. Cover with plastic wrap directly touching the surface, then refrigerate. · 8 min
2. Preparing the Oven

   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper. · 10 min
3. Boiling the Liquids for the Dough

   In a saucepan set over medium heat, combine water, butter, sugar, and salt, bringing the mixture to a boil until the butter is completely melted. · 3 min
4. Cooking the Choux Dough

   Add the flour all at once and stir vigorously with a wooden spoon until a cohesive dough ball forms and pulls away from the sides of the pan. Continue stirring for about one minute to dry out the dough. · 1 min
5. Adding the Eggs

   Transfer the dough to a bowl and let it cool for 5 minutes. Gradually incorporate the eggs, whisking briskly after each addition until the dough becomes smooth, glossy, and pipeable. · 5 min
6. Piping the Éclairs

   Transfer the dough into a piping bag fitted with a star or round tip. Pipe 10 cm fingers onto the prepared baking sheet, leaving enough space between them. · 4 min
7. Baking

   Bake the éclairs at 200°C (390°F) for 15 minutes, then lower the temperature to 180°C (350°F) and bake for an additional 15 minutes until puffed, golden, and crisp. Keep the oven door closed and do not open it while baking. · 30 min
8. Making the Ganache

   Heat the whipping cream just until it begins to boil, then pour it over the chopped chocolate. Let it sit for one minute, then stir until completely melted, shiny, and smooth. · 3 min
9. Filling and Glazing

   Once the éclairs have cooled completely, poke two holes in the bottom or slice them lengthwise. Pipe in the chilled pastry cream using a piping bag, then dip the tops of the éclairs into the warm chocolate ganache and serve chilled. · 5 min

Nutrition / serving

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