Decadent French Éclairs with Chocolate Glaze

Ingredients

• 1 cup water
• 1 cup unsalted butter, cut into pieces
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup flour, sifted
• 4 large eggs, beaten

• 2 cups whole milk
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1 cup cornstarch
• 4 large egg yolks, beaten
• 2 tablespoons unsalted butter, room temperature

• 1 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter, room temperature

Method

1. 01
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 02
   In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
3. 03
   Remove from heat and add sifted flour all at once. Stir vigorously until the mixture forms a ball.
4. 04
   Allow the dough to cool slightly, then add beaten eggs one at a time, mixing well after each addition until smooth.
5. 05
   Transfer dough to a piping bag fitted with a large round tip and pipe 4-inch long strips onto the prepared baking sheet.
6. 06
   Bake for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes or until golden brown. Allow to cool completely.
7. 07
   For the pastry cream, heat milk and vanilla in a saucepan until just simmering. In a bowl, whisk together sugar, cornstarch, and egg yolks.
8. 08
   Slowly add hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until thickened.
9. 09
   Remove from heat and stir in butter. Cover with plastic wrap directly on the surface and chill until set.
10. 10
    For the glaze, heat cream in a small saucepan until simmering. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.
11. 11
    To assemble, slice éclairs in half and fill with pastry cream. Dip tops in chocolate glaze and allow to set before serving.