Chocolate Eclairs

Updated at: Tue, 12 Dec 2023 01:32:44 GMT

Step 1

In a 2 quart saucepan, combine sugar, flour, salt & milk. Cook over medium heat stirring constantly until mixture thickens and boils. In a small bowl, beat egg yolks. Beat small amount of milk mixture into eggs, pour egg mixture into milk mixture and cook over medium-low heat until mixture thickens and coats spoon. Remove from heat and stir in vanilla. Cover with plastic wrap and refrigerate. When ready to fill pastry, whip cream and fold into custard.

Step 2

Preheat oven to 375° and grease large baking sheet. In a 3-quart stainless-steel saucier or saucepan, combine water (or milk), butter, sugar (if using), and salt.

Step 3

Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil).

Step 4

Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain (make sure to hunt down and smash out any stubborn ones).

Step 5

Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don't have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass.

Step 6

To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn't cook the eggs when they hit it).

Step 7

Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop.

Step 8

Drop by ¼ cupfuls onto to cookie sheet 2 inches apart in rows 6 inches apart. Spread each mound into rectangles, rounding the edges. Bake 40 minutes or until lightly browned. Cut slit in sides of each and bake 10 minutes longer. Turn off oven and dry shells in oven for 10 minutes.

Step 9

In a 1 quart saucepan, melt chocolate with butter and milk over low heat, stirring constantly. Take off heat and sift sugar slowly into mixture until smooth. Glaze eclairs immediately.

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