Chocolate Éclairs

Instructions

1. Prepare the choux pastry
   Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly to dry out the dough.
2. Finish the choux dough
   Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on low speed for 1 minute to cool slightly. Add eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be glossy and fall slowly from the paddle in a V-shape when lifted. Transfer to a piping bag fitted with a ½-inch round tip.
3. Pipe and bake the éclairs
   Pipe 4-inch long strips of dough onto the prepared baking sheets, leaving 2 inches between each éclair. Smooth any peaks with a wet finger. Bake for 25-30 minutes until golden brown and puffed. Do not open the oven during baking. Once baked, turn off the oven, poke a small hole in the end of each éclair to release steam, and return to the oven with the door slightly open for 10 minutes to dry out. Cool completely on wire racks.
4. Make the pastry cream
   In a medium saucepan, heat milk until just simmering. Meanwhile, in a large bowl, whisk together sugar, cornstarch, and egg yolks until pale yellow. Slowly pour half the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap directly on the surface and chill for at least 2 hours.
5. Prepare the chocolate glaze
   Place chopped chocolate in a medium bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour over chocolate and let stand for 1 minute. Add butter and stir until smooth and glossy. Let cool slightly until thickened but still pourable.
6. Fill the éclairs
   Using a small knife, make three small holes in the bottom of each éclair. Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Insert the tip into each hole and fill the éclairs with pastry cream until they feel heavy.
7. Glaze and finish
   Dip the top of each filled éclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set for about 1 hour at room temperature. For best results, serve the same day, or store in the refrigerator for up to 2 days.