Ingredients

• Water - 1 cup
• Unsalted butter - ½ cup
• Salt - ¼ teaspoon
• All-purpose flour - 1 cup
• Eggs - 4 large
• Whole milk - 2 cups
• Granulated sugar - ½ cup
• Vanilla extract - 1 teaspoon
• Cornstarch - ¼ cup
• Dark chocolate - 4 ounces
• Heavy cream - ½ cup
• Powdered sugar - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.

2. 2.

   In a saucepan, combine water, butter, and salt; bring to a boil.

3. 3.

   Remove from heat, add flour, and stir until a dough forms.

4. 4.

   Return to heat and stir continuously for 2 minutes to dry out the dough.

5. 5.

   Transfer to a bowl and let cool for 5 minutes.

6. 6.

   Beat in eggs one at a time until the dough is smooth and glossy.

7. 7.

   Pipe 4-inch strips of dough onto the prepared baking sheet.

8. 8.

   Bake for 15 minutes, then reduce temperature to 180°C (350°F) and bake for another 20 minutes until golden.

9. 9.

   For the filling, heat milk and sugar in a saucepan until hot.

10. 10.

    Whisk together egg yolks, cornstarch, and vanilla extract.

11. 11.

    Gradually add hot milk mixture to yolks, whisking constantly.

12. 12.

    Return mixture to the saucepan and cook until thickened.

13. 13.

    Stir in dark chocolate until melted and smooth. Cool completely.

14. 14.

    For the glaze, heat cream until steaming and pour over chopped chocolate.

15. 15.

    Stir until smooth and add powdered sugar. Let cool slightly.

16. 16.

    Slice cooled éclairs lengthwise and fill with chocolate cream.

17. 17.

    Dip tops of éclairs in chocolate glaze and let set before serving.

Nutritional Facts