Classic Chocolate Éclairs

Choux Pastry

1. 1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. 2In a saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
3. 3Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
4. 4Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly.
5. 5Transfer the dough to a bowl and let it cool for 5 minutes.
6. 6Gradually beat in the eggs, one at a time, until the dough is smooth and glossy. It should be thick enough to hold its shape but soft enough to pipe.
7. 7Transfer the dough to a piping bag fitted with a large plain or star tip. Pipe 10-12 cm (4-5 inch) logs onto the prepared baking sheet, leaving space between them.
8. 8Dip a finger in water and gently smooth down any peaks on the piped éclairs.
9. 9Bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and bake for another 15-20 minutes, or until golden brown and puffed.
10. 10Turn off the oven, leave the door ajar, and let the éclairs dry out for 10 minutes. Then remove from oven and cool completely on a wire rack.

Pastry Cream Filling

1. 1In a bowl, whisk together egg yolks and sugar until pale and slightly thickened. Whisk in the cornstarch.
2. 2In a saucepan, heat the milk until it just begins to simmer. Do not boil.
3. 3Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks.
4. 4Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil. Boil for 1 minute.
5. 5Remove from heat and stir in the vanilla extract. Strain the pastry cream into a clean bowl.
6. 6Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled.

Assembly and Glaze

1. 1Once the pastry cream is chilled and the éclairs are cool, make the ganache. Place chopped dark chocolate in a heatproof bowl.
2. 2Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute.
3. 3Whisk gently until the chocolate is completely melted and the ganache is smooth. Stir in the softened butter until incorporated.
4. 4Let the ganache cool slightly until it's thick enough to coat the éclairs but still pourable.
5. 5Slice the éclairs in half horizontally using a serrated knife, or make a hole in the bottom or side of each éclair.
6. 6Fill the éclairs with the chilled pastry cream using a piping bag. If sliced, gently spread cream on the bottom half and place the top half back.
7. 7Dip the top of each filled éclair into the chocolate ganache, or spoon the ganache over the top. Let the ganache set at room temperature or briefly in the refrigerator.