Foolproof Classic Chocolate Eclairs: Your Guide to Pâtisserie Perfection

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. 2

   For the Choux: In a saucepan, combine water, butter, salt, and 1 tbsp sugar. Bring to a rolling boil. Remove from heat, add flour all at once, stirring vigorously until a ball forms. Return to low heat, stir for 1-2 minutes to dry out dough. Transfer to a bowl, cool 5 minutes.
3. 3

   Add eggs one at a time, beating well after each, until smooth and glossy. Transfer dough to a piping bag with a large round or star tip. Pipe 4-5 inch strips onto baking sheets.
4. 4

   Bake 15 minutes at 400°F (200°C). Reduce heat to 350°F (175°C) and bake 20-25 minutes more, until deeply golden and hollow. Do not open oven door for first 30 minutes. Pierce shells to release steam, cool on rack.
5. 5

   For the Crème Pâtissière: Heat milk and half of the sugar in a saucepan until simmering. In a bowl, whisk yolks, remaining sugar, and cornstarch.
6. 6

   Temper hot milk into yolk mixture slowly, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, until thickened and boiling (1 minute). Remove from heat, stir in butter and vanilla. Pour into a shallow dish, cover surface with plastic wrap, chill 2-3 hours.
7. 7

   Assemble: Fill cooled choux shells with chilled pastry cream using a piping bag (poke 2-3 holes in bottom of each éclair).
8. 8

   For the Glaze: Combine chocolate, heavy cream, butter, and corn syrup (if using) in a heatproof bowl over simmering water. Stir until melted and smooth. Let cool slightly.
9. 9

   Dip tops of filled éclairs into warm glaze. Place on a wire rack to set at room temperature or in the refrigerator for 15-20 minutes before serving.