Classic French Éclairs

Making the Choux Pastry

Combine water and butter in a saucepan. Bring to a boil over medium heat. Once boiling, remove from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Return the pan to low heat and cook, stirring constantly, for about 1-2 minutes to dry the dough slightly. Transfer the dough to a mixing bowl and let it cool for a few minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth and pipeable.

Piping and Baking the Éclairs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-inch long strips of dough onto the prepared baking sheet, leaving space between each éclair. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and puffed up. Turn off the oven and crack the oven door slightly; let the éclairs cool completely inside the oven to prevent them from collapsing.

Preparing the Vanilla Custard Filling

In a saucepan, heat milk and half of the sugar over medium heat until simmering. In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until pale and smooth. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Remove from heat and stir in vanilla extract. Transfer the custard to a bowl, cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled.

Making the Chocolate Glaze

In a heatproof bowl set over a saucepan of simmering water (double boiler), melt chocolate and heavy cream together, stirring until smooth. Remove from heat and let cool slightly.

Assembling the Éclairs

Once the éclairs and custard are completely cooled, use a small knife or a piping bag to make a few holes in the bottom of each éclair. Fill the éclairs with the vanilla custard. Dip the top of each éclair into the chocolate glaze and place on a wire rack to allow the glaze to set. Refrigerate for at least 30 minutes before serving.

Nutrition Facts (Estimated per 100g)

• Calories: 300-350 kcal
• Fat: 15-20g
• Saturated Fat: 10-12g
• Cholesterol: 150-200mg
• Sodium: 100-150mg
• Carbohydrates: 25-30g
• Sugar: 15-20g
• Protein: 5-7g

Other Important Considerations for Nutrition

This recipe is high in calories, fat, and sugar. Consume in moderation as part of a balanced diet. Consider using lower-fat milk or sugar substitutes to reduce the overall calorie and fat content. You can also adjust the amount of sugar in the custard and glaze to suit your taste preferences.