Chocolate Éclairs

Steps

1. 1

   Preheat the oven to 200°C/400°F. For the choux pastry, bring the water, milk, butter, salt, and 15 g sugar to a boil. Off the heat, add the flour all at once, then return to low heat and dry out the dough for 1 to 2 minutes.

2. 2

   Beat in the 4 eggs one at a time until the dough is smooth, supple, and glossy. Pipe 6 long éclairs onto a baking sheet and bake for 30 to 35 minutes without opening the oven. Cool completely.

3. 3

   For the filling, heat the 500 ml milk. Whisk the yolks with the 100 g sugar and cornstarch, then gradually pour in the hot milk. Return to the heat and cook until thickened.

4. 4

   Off the heat, stir in 120 g of the chopped chocolate until fully melted. Cover the surface and cool, then pipe the pastry cream into the éclairs.

5. 5

   Heat the cream and pour it over the remaining 100 g chocolate to make a smooth glaze.

6. 6

   Dip the tops of the éclairs into the glaze or spoon it neatly over them. Chill briefly until set before serving.