Instructions:
For the Custard Filling:
Heat milk in a saucepan until bubbles form around the edge.
Whisk together the sugar and cornstarch, then whisk into the hot milk.
Cook, stirring constantly until boiling, then reduce heat and simmer 1 minute.
Temper the egg yolks by whisking in a little hot milk mixture.
Pour egg yolk mixture back into saucepan and cook until thickened.
Remove from heat, stir in vanilla. Cover surface with waxed paper and chill.
For the Eclair Shells:
Preheat oven to 400°F.
Bring butter, salt, and 1 cup water to a boil in a saucepan.
Remove from heat and stir in flour until a dough forms.
Beat in eggs one at a time until smooth and glossy.
Pipe or spoon dough into 4×1-inch logs on a baking sheet.
Bake for 35-40 minutes until hollow sounding.
Cool completely on a wire rack.
For the Chocolate Glaze:
Melt the chocolate chips and shortening in a saucepan.
Stir in the corn syrup and milk until smooth and combined.
To Assemble:
Slice eclair shells horizontally and fill with the chilled custard.
Drizzle or dip the tops with the chocolate glaze.
Refrigerate until ready to serve.
Notes:
Use a piping bag or ziplock bag to pipe the eclair dough for best shape.
Let eclairs cool completely before filling to avoid custard becoming too thin.
Glaze can be made ahead and reheated gently before using.
Bakery-style chocolate eclairs with a rich egg custard filling and satiny chocolate glaze on top! An impressive but approachable French pastry.
ADVERTISEMENT
