Chocolate Eclairs

Method

1. 1
   • milk 1¼ dl
   • egg yolk 5
   • white sugar 120 g
   • cornstarch 40 g
   • vanilla extract 2 tsp

   Make the vanilla custard — Make the custard: whisk the yolks, sugar, and cornstarch. Heat the 500 ml milk with the vanilla, whisk it into the yolks, then cook back in the pan until thick. Chill.

2. 2
   • water 1¼ dl
   • milk 1¼ dl
   • butter 100 g
   • salt 1 pinch
   • wheat flour 150 g
   • egg 4

   Make the choux pastry — Heat the oven to 200C. Boil the water, milk, butter, and salt, tip in the flour, and beat to a smooth ball. Off the heat, beat in the eggs one at a time until glossy.

3. 3
   • vanilla extract 2 tsp

   Pipe, bake, and fill — Pipe 12 cm lengths onto a lined tray and bake for about 35 minutes until crisp and golden. Cool, then fill with the vanilla custard.

   ⏱35 min
4. 4
   • dark chocolate 150 g

   Glaze with chocolate — Melt the chocolate gently and dip the top of each eclair to glaze. Let the glaze set before serving.