Chocolate Vanilla Cream Éclairs, French-Style Crisp and Soft

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• 125 ml Water
• 125 ml Full-cream milk
• 100 grams Unsalted butter
• 1/4 tsp Salt
• 1 tsp Granulated sugar
• 150 grams Medium-protein all-purpose flour
• 4 Large eggs
• 500 ml Full-cream milk (for the custard)
• 4 Egg yolks
• 100 grams Granulated sugar (for the custard)
• 40 grams Cornstarch
• 1 tsp Vanilla paste
• 150 grams Dark cooking chocolate (DCC)
• 100 ml Unsweetened heavy cream (liquid whipped cream)
• 1 tbsp Unsalted butter (for the glaze)

👩‍🍳 Instructions

1. 1 Make the choux pastry: bring the water, milk, butter, salt, and sugar to a boil in a saucepan over medium heat until the butter has completely melted and the mixture is boiling.
2. 2 Lower the heat, add the flour all at once, and stir quickly with a wooden spatula until the dough comes together and no longer sticks to the pan (smooth and cohesive). Remove from heat and let cool slightly, about 5 minutes.
3. 3 Add the eggs one at a time, mixing thoroughly after each addition before adding the next. The batter is ready when it's thick, glossy, and forms a 'V' shape when the spatula is lifted.
4. 4 Transfer the batter into a piping bag fitted with a large star tip. Pipe the batter into lines about 10-12 cm (4-5 inches) long onto a baking sheet lined with parchment paper, leaving space between each éclair.
5. 5 Bake in a preheated oven at 200°C (390°F) for 20 minutes, then lower the temperature to 180°C (350°F) and continue baking for 15-20 minutes until the éclair shells are firm, dry, and golden brown. Do not open the oven during this process to prevent them from collapsing.
6. 6 Remove from the oven and let cool completely on a wire rack, poking a small hole in the bottom of each éclair to release the hot steam.
7. 7 Make the vanilla custard: in a bowl, mix the egg yolks, sugar, and cornstarch until well combined. Heat the milk until it's almost boiling, then pour it gradually into the egg yolk mixture while whisking quickly to prevent lumps.
8. 8 Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened. Add the vanilla paste, stir well, remove from heat, and cover the surface of the custard with plastic wrap pressed directly onto it. Chill in the refrigerator for at least 1 hour.
9. 9 Once chilled, whisk the custard until smooth, then transfer it into a piping bag fitted with a small round tip. Fill the éclairs through the holes made earlier until they feel nicely filled.
10. 10 Make the chocolate glaze: melt the dark cooking chocolate together with the heavy cream and butter using a double boiler or microwave until smooth and glossy.
11. 11 Dip the top of each filled éclair into the chocolate glaze, smooth it out, then let the glaze set for about 10-15 minutes at room temperature before serving.

💡 Tips

📊 Nutrition Facts / serving

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