Chocolate Eclairs

Ingredients

Steps

1. 1

   In a medium pot, bring the butter, milk, water, sugar and salt to a boil.

2. 2

   Turn off the heat, add the flour and stir until a dough forms.

3. 3

   Transfer to a mixer bowl with the paddle attachment and beat for 2 minutes on medium speed, until steam stops rising.

4. 4

   Add the eggs gradually until you get a flowing dough (if you stretch it between two fingers it shouldn't tear right away).

5. 5

   Transfer to a piping bag with a serrated tip, pipe strips onto parchment paper, and bake at 180°C for 15 minutes plus another 10 minutes, leaving the oven door open a centimeter.

6. 6

   For the pastry cream: in a bowl, mix the yolks, sugar and cornstarch.

7. 7

   In a pot, bring the milk and vanilla extract to just below a boil. Pour a third of the milk into the yolks and mix until combined.

8. 8

   Pour the yolk mixture back into the pot and cook over low heat, stirring constantly, until thickened.

9. 9

   Add the butter, wait a minute, and stir until combined. Pour the cream into a bowl, cover with plastic wrap and refrigerate for 4 hours.

10. 10

    Transfer the cream to a piping bag. Make a hole in the bottom of each eclair and pipe the cream inside.

11. 11

    For the glaze: melt the chocolate in the microwave in 30-second pulses, add the oil and stir until combined.

12. 12

    Dip the eclairs in the chocolate and refrigerate.