Eclairs with chocolate glaze

Ingredients:

Eclairs

• 1 cup of water
• 110 g butter
• 0.5 tsp salt
• 1.5 tsp sugar
• 1 cup premium flour
• 3 eggs plus 1 extra if needed

Custard

• 2 cups whole milk, 1-2% fat
• 0.5 vanilla pod, split lengthwise
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 tbsp cold butter

Egg wash

• 1 egg
• 1.5 teaspoons of water

Chocolate ganache

• 0.5 cup heavy cream 33%
• 110 g semi-sweet chocolate, coarsely chopped

Preparation:

1. For the custard filling: Heat the milk and vanilla in a medium saucepan over medium heat and bring to a simmer. Immediately turn off the heat and set aside to steep. In a bowl, whisk the egg yolks with the sugar until light and fluffy. Add the cornstarch and whisk vigorously until all lumps are gone. Stir in 1/4 cup of the hot milk mixture until smooth.
2. Stir in the remaining hot milk mixture, reserving another saucepan. Strain the mixture through a sieve back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and simmering. Remove from heat and whisk in the butter. Let cool slightly.
3. Cover with plastic wrap, pressing lightly against the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until just before serving. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before serving.
4. Preheat oven to 220°C. Line a baking sheet with parchment paper.
5. Choux pastry for eclairsIn a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat. Stir in the flour all at once with a wooden spoon and mix vigorously for 30-60 seconds, until the flour is incorporated. Return to the stovetop and cook, stirring, for 30 seconds. Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix on medium speed.
6. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but slowly and steadily flow from the mixer when you lift it over the bowl. If the dough sticks to the beaters, add the remaining 1 egg and mix until smooth.
7. Using a pastry bag with a smooth tip, pipe thick, long tubes of dough (about the size of a large hot dog) onto the prepared baking sheet, leaving 5 cm of space between them. You should have 8-10 tubes.
8. Egg washIn a bowl, beat the egg and water. Brush the surface of each éclair with the egg wash. Use your fingers to smooth out any remaining unevenness on the surface of the dough.
9. Bake for 15 minutes, then reduce the heat to 190°C (375°F) and bake until puffed and lightly golden brown, about 25 more minutes. Try not to open the oven door too often during baking. Let cool on the baking sheet.
10. Place a medium pastry tip on your index finger and use it to poke a hole in the end of each éclair (or just use your finger). Using a pastry bag fitted with a regular medium tip, carefully fill the éclairs with custard, using just enough to fill the insides (do not fill them completely).
11. Chocolate glazeIn a small saucepan, bring the cream to a simmer over medium heat. Turn off the heat immediately. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and reheat in the microwave or over hot water before using.
12. Dip the top of each éclair into the warm chocolate glaze and place on a baking sheet. Let sit, uncovered, for at least 1 hour to allow the glaze to set. Serve chilled.