Eclairs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, combine the milk and vanilla bean and bring to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Remove the vanilla bean pod.

Step 2

In a bowl, whisk the egg yolks and sugar until light and fluffy, about 1 minute. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a fine mesh strainer back into the saucepan.

Step 3

Cook over medium-high heat, gently whisking constantly, until thickened and slowly boiling, 3 to 5 minutes. Remove from the heat and stir in the butter until fully melted and combined. Transfer to a clean bowl and press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Let cool slightly at room temperature, then chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance.

Step 4

Preheat the oven to 425°F. Line a sheet pan with parchment paper. Fit a large pastry bag with a large round tip.

Step 5

In a large saucepan, combine the water, butter, sugar, and salt, and bring to a rolling boil over medium-high heat, about 5 minutes. When it is boiling, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated, 30 to 60 seconds.

Step 6

Return the pan to medium heat and stir constantly for 30 seconds. Scrape the mixture into the bowl of a mixer fitted with a paddle attachment (or use a hand mixer).

Step 7

Start mixing at medium speed. With the mixer running, add 3 eggs, one at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but should fall slowly and steadily from the paddle when you lift it out of the bowl. If the dough is still clinging to the paddle, add another egg and mix until incorporated.

Step 8

Carefully transfer the choux dough to the pastry bag. Pipe fat lines of dough 4 inches long (about the size and shape of a jumbo hot dog) onto the parchment paper-lined baking sheet, leaving 2 inches of space between each. You should have 8 to 10 lines of dough. (Don’t worry if they aren’t perfect!)

Step 9

Use your fingers dipped in cool water to smooth out any bumps or points of dough that remain on the surface. If desired, you can lightly brush the dough with an egg wash.

Step 10

Bake for 15 minutes. Reduce the heat to 375°F and continue baking until puffed and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Once golden, remove from the oven and immediately pork two holes in the bottom using a skewer to release steam. Let the pastry shells cool completely on a wire rack.

Step 11

Poke a hole in the end of each cooled eclair shell, or two larger holes on the bottom, using a small pastry tip.

Step 12

Remove the pastry cream from the fridge and whisk it vigorously until smooth and loosened up. Transfer it to a pastry bag fitted with a medium plain piping tip, or a tip designed to fill donuts. Gently pipe the custard into the eclairs through the holes you just made, filling them with just enough custard to fill the inside but not ooze out. Place them back on the wire rack once filled

Step 13

Heat the cream in a small saucepan over medium heat or by microwave in a medium bowl, just until it starts to bubble and steam.

Step 14

Add the chocolate, and let stand for 2 minutes on the counter. Gently whisk until melted and smooth.

Step 15

Dip the tops of the eclairs in the warm chocolate glaze and set them on a small pan or plate. Chill, uncovered, for at least 1 hour to set the glaze, or keep refrigerated until ready to serve. Eclairs should be stored in an airtight container in the fridge for up to 2 days.

Step 16

Add an extra egg if the dough is thick. The consistency of the choux dough should be thick but smooth, and it should fall slowly from the paddle or spoon. If the dough is too thick and clinging to the beaters or paddle, gradually add an extra egg or part of an egg, beating until well incorporated and the consistency is correct.

Step 17

Add extra flour if the batter is too runny. The dough should not be too runny, or it won’t hold its shape when piped. If the batter doesn’t hold ribbons when falling off the beater, sift in a little more flour, one tablespoon at a time, mixing well after each addition until you reach the correct consistency.

Step 18

Use a large star tip to pipe dough. This helps create the classic ridged eclair shell texture, which is aesthetically pleasing and helps them bake evenly.

Step 19

Don’t open the oven during baking. While tempting, avoid opening the oven door as it can cause the temperature to drop quickly, and the choux pastry can collapse.

Step 20

Poke baked shells to keep them crisp. Eclair shells can become too soft if their steam is not released immediately after baking. Poke two small holes in the bottom of each shell with a skewer or the tip of a sharp knife to release the steam.