ECLAIRS RECIPE CHOCOLATE

These ridiculously delicious chocolate eclairs filled with vanilla pastry cream are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”!

 

These delicious eclairs look fancier and more difficult to make than they actually are. The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention the pastry cream is basically the best thing to come out of France… Ever. I ate four before I got to the dinner party. Shhhh our secret!

 

Ingredients :

For the Choux Pastry

250 ml (1 cup + 2 tsp) water

70 grams (5 tbsp) butter

150 grams (1 cup) all-purpose flour

4 eggs

1/8 tsp salt

For the pastry cream

350 ml (1 1/2 cup) cold milk

30 grams (3 3/4 tbsp) corn starch

100 grams (1/2 cup) sugar

75 grams (1/3 cup) butter at room temperature

200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold

1 tsp vanilla extract

For the chocolate glaze

150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips

125 grams (1/2 cup plus 2 tsp) heavy cream