Prep time: 15-20 minutes

Cook time: 50-60 minutes

Pastry Materials:

• 1 cup flour
• Pinch of salt
• ½ cup water
• ½ whole milk
• ½ cup unsalted butter
• 4 eggs at room temperature

Cream Materials:

• 2 cups whole milk
• 1 tbsp. vanilla extract
• 2/3 cup sugar
• ¼ cup cornstarch
• Pinch of salt
• 4 egg yolks at room temperature
• 4 tbsp. unsalted butter

Chocolate Materials:

• 4 oz. semi-sweet chocolate chips
• ½ cup heavy whipping cream

Cream Process:

1. In a medium sized mixing bowl combine sugar, cornstarch and salt. Mix well.
2. Add in the egg yolks and mix until creamy.
3. In a medium sauce pan add in the whole milk and vanilla extract.
4. Keeping the heat on medium bring the mixture to a slow boil and remove from heat right away.
5. Taking about 1/3 cup of the hot milk at a time, start to slowly add in to the egg mixture while mixing. Do this until all the milk is incorporated into the eggs.
6. Pour the mixture back into the sauce pan and cook over medium/ high heat until the mixture thickens into a pudding consistency.
7. Remove from heat and add in the unsalted butter. Mix until melted.
8. Transfer the mixture to a clean bowl and cover with plastic wrap making sure the plastic wrap is touch the top of the pudding.
9. Set aside to cool.

Pastry Process:

1. Preheat the oven to 425 degrees F and line a baking sheet with some parchment paper.
2. In a medium sauce pan add in the butter, water, whole milk, sugar and salt. Cook over medium/ high heat until butter has melted and the mixture is incorporated and the mixture comes to a soft boil.
3. Shut the heat off and add in the flour. Mix well to incorporate into the milk.
4. Turn the heat back on to a medium/ high and cook stirring constantly for 2-3 minutes.
5. Transfer the hot mixture to clean mixing bowl and using a hand held mixer, mix for a few minutes to cool the mixture down.
6. Add in the eggs one at a time while mixing, making sure that you incorporate the egg fully before adding another. The dough will come together so don’t panic if it looks like it’s breaking apart.
7. Place the mixture into a piping bag (with a large tip) and pipe out a log about 5-6 inches long. This recipe makes 10-12 eclairs.
8. Bake for 10 minutes at 425 degrees F and then lower the heat to 325 degrees F. Bake for 30 minutes and let cool completely.
9. Once the baked dough has cooled pour the custard into a piping bag with a medium sized tip.
10. Insert the tip to the side of the baked dough and squeeze to fill up half way. Then do the same thing to the other side.
11. Continue doing this until all the eclairs are filled.

Chocolate Process:

1. Heat the heavy cream in the microwave for 45-60 seconds.
2. Pour the heavy cream over your chocolate chips and leave alone for 60-90 seconds.
3. Mix well to make a smooth chocolatey ganache.
4. Taking one éclair at a time dip the top of it in the chocolate ganache.
5. Shake off any excess and place back on a baking sheet.
6. Once all eclairs are coated place in the fridge to set.
7. Plate and ENJOY!