Ingredients:
For the Choux Pastry:
Éclairs
– 1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
– 1/2 cup (115 g) unsalted butter, cut into pieces
1 tablespoon sugar
– 1/4 teaspoon salt
– 1 cup (125 g) all-purpose flour
– 4 large eggs
For the Filling:
– 2 cups (480 ml) heavy cream
– 1/4 cup (50 g) sugar
– 2 teaspoons vanilla extract
For the Chocolate Glaze:
– 4 ounces (115 g) semi-sweet chocolate, chopped
Baked Goods
– 1/2 cup (120 ml) heavy cream
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium-high heat.
3. Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball.
4. Return the saucepan to medium heat and cook, stirring constantly, for 1-2 minutes to dry the mixture slightly.
5. Transfer the dough to a mixing bowl. Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next, until the dough is smooth and glossy.
6. Spoon the choux pastry into a piping bag fitted with a large round tip. Pipe 3-4 inch long lines onto the prepared baking sheet.
7. Bake for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 20-25 minutes until golden brown. Allow to cool completely on a wire rack.
8. Whip the heavy cream for the filling with sugar and vanilla extract until stiff peaks form.
9. Cut the cooled eclairs in half lengthwise and pipe or spoon whipped cream onto the bottom halves. Replace the tops.
10. For the chocolate glaze, heat the cream until it just begins to simmer. Pour it over the chopped chocolate and let sit for 5 minutes. Stir until smooth.
11. Dip the tops of the filled eclairs in the chocolate glaze, allowing any excess to drip off.
12. Let the glaze set before serving.
Preparation Time: 30 minutes
Total Time: 1 hour 15 minutes
