Classic Chocolate Éclairs

7 steps. Take it one step at a time.

1. 01

   For the pastry cream

   For the pastry cream: Whisk egg yolks and sugar in a bowl until pale. Sift in cornstarch and whisk until smooth. In a saucepan, bring 500ml milk to a simmer. Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper. Return everything to the pan and cook over medium heat, whisking until thickened and boiling. Remove from heat, stir in 30g butter and vanilla. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.

   10 min
2. 02

   For the choux: In a saucepan

   For the choux: In a saucepan, combine water, 125ml milk, 115g butter, 5g sugar, and salt. Bring to a rolling boil over medium-high heat.

   5 min
3. 03

   Reduce heat to low

   Reduce heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides. Continue cooking for 2 minutes to dry out the paste.

   2 min
4. 04

   Transfer dough to a bowl

   Transfer dough to a bowl. Add eggs one at a time, beating well after each addition until the dough is smooth, glossy, and falls from the spoon in a 'V' shape.

   5 min
5. 05

   Preheat oven to 200°C

   Preheat oven to 200°C (392°F). Pipe dough onto parchment-lined sheets into 10cm (4 inch) logs. Bake for 15 minutes at 200°C (392°F), then reduce heat to 175°C (347°F) and bake for another 20-25 minutes until golden and firm. Pierce the ends with a toothpick to let steam escape and cool completely.

   40 min
6. 06

   For the ganache: Heat heavy cream

   For the ganache: Heat heavy cream until simmering, pour over chopped chocolate. Let sit for 1 minute, then stir until glossy and smooth.

   5 min
7. 07

   Assemble: Poke three small holes

   Assemble: Poke three small holes in the bottom of each cooled éclair. Pipe the chilled pastry cream into the holes until filled. Dip the tops of the éclairs into the warm chocolate ganache. Let set before serving.

   15 min