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Ingredients for Classic Chocolate Eclairs
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz semi-sweet or bittersweet chocolate, chopped
- 1 tablespoon butter
Kitchen Equipment Needed
- Medium saucepan – for preparing the choux pastry and pastry cream.
- Whisk – to mix the ingredients smoothly.
- Piping bags with round tip – for piping the choux dough and filling the éclairs.
- Baking sheet – for baking the éclairs.
- Wire rack – to cool the éclairs after baking.
- Mixing bowls – for preparing the pastry cream and gla
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