Delicious Eclairs Recipe for All Occasions

Begin by combining water and unsalted butter in a saucepan over medium heat. Stir until the butter completely melts, and the mixture comes to a boil. Next, remove the saucepan from heat and add the all-purpose flour and salt, stirring vigorously until the dough forms into a ball.

Return the saucepan to low heat and cook the dough for about 2 minutes to dry it out slightly. Transfer the dough to a mixing bowl, and allow it to cool for a few minutes before adding eggs one at a time, mixing well after each addition until the batter is smooth and shiny.

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Using a piping bag, pipe the choux paste into strips about 10 centimeters (4 inches) long, leaving space between each for expansion during baking.

Bake in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Once done, turn off the oven and let them sit inside for 5 more minutes. This helps them dry out and maintain their shape.

While the eclairs are baking, prepare the pastry cream. In a saucepan, combine milk and half the sugar, and heat over medium until it begins to simmer. In a separate bowl, whisk together egg yolks and the remaining sugar until pale. Add cornstarch and mix until smooth.

Gradually pour the hot milk into the egg mixture while whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring until thickened. Remove from heat and stir in vanilla extract. Allow it to cool.

Once the eclairs have cooled, use a sharp knife to make a small slit on the side of each. Fill a piping bag with the pastry cream and carefully pipe it into the eclairs until full.

For the final touch, melt dark chocolate with heavy cream over a double boiler and mix until smooth. Dip the tops of the filled eclairs into the chocolate glaze and let them set before serving. Enjoy your delicious homemade eclairs!