Classic Chocolate Eclairs (Print Version)

# Ingredients:

→ For the eclairs

01 - 60 g unsalted butter (82% European style), room temperature, in chunks
02 - 60 g water
03 - 60 g whole milk (3% fat)
04 - ¼ teaspoon salt
05 - 1 teaspoon granulated sugar
06 - 70 g bread flour (13% protein content)
07 - 110 g eggs (approximately 2 eggs), room temperature

→ Pastry cream filling

08 - 240 g whole milk (3% fat)
09 - 50 g granulated sugar
10 - 40 g egg yolks (approximately 2 yolks)
11 - 12 g corn starch
12 - 12 g all-purpose flour
13 - 1 teaspoon vanilla extract
14 - 28 g unsalted butter (82% fat), room temperature

→ Chocolate ganache glaze

15 - 170 g high-quality semi-sweet chocolate (Callebaut or Lindt recommended)
16 - 77 g heavy cream (36% fat)
17 - 15 g unsalted butter (82% fat), room temperature

# Instructions:

01 - Sift the bread flour and set aside. In a saucepan, combine butter chunks, water, milk, salt, and sugar. Heat over medium until simmering but not boiling.
02 - Remove saucepan from heat, add flour all at once, and vigorously mix with a rubber spatula until a smooth ball forms with no visible flour.
03 - Return saucepan to medium heat and cook for 3-5 minutes, stirring constantly until water evaporates and a thin skin forms on the bottom of the pan.
04 - Transfer dough to stand mixer with paddle attachment. Mix on low speed for 1 minute to cool slightly. Gradually add lightly whisked eggs in small increments, allowing each addition to fully incorporate before adding more.
05 - The dough is ready when it slowly falls from the paddle in a V shape. It should be glossy and pipeable but not runny. The exact egg quantity may vary based on moisture evaporation and flour type.
06 - Transfer dough to a pastry bag fitted with a French star nozzle (1.3 cm diameter). Refrigerate dough for 1 hour to stabilize.
07 - Pipe 14 equal-sized eclairs onto a perforated baking mat or parchment-lined baking sheet, leaving space between each for expansion. Pipe at a 45° angle with even pressure. Gently tap the tips with a lightly wet finger to smooth and seal ends.
08 - Lightly dust the piped dough with powdered sugar to prevent cracking. Freeze for at least one hour.
09 - Preheat oven to 200°C (no fan). Place frozen eclairs in oven, reduce temperature to 170°C (no fan), and bake for 40 minutes. Avoid opening the oven door during the first 30 minutes. Eclairs should be golden, well-puffed, and have a mostly dry interior.
10 - Allow eclairs to cool completely on the baking mat to room temperature before filling and glazing.
11 - Whisk sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Add cornstarch, flour, and vanilla, mixing until smooth.
12 - Heat milk until just simmering. Slowly pour into egg mixture while whisking to temper the yolks. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened (about 1 minute after boiling).
13 - Remove from heat and gradually incorporate softened butter chunks until fully combined. Strain if necessary. Transfer to a shallow bowl and cover surface directly with plastic wrap to prevent skin formation. Cool completely before using.
14 - Semi-melt chocolate in microwave. Heat cream in a saucepan until just simmering. Pour hot cream over chocolate and stir until smooth. Mix in butter until fully incorporated.
15 - Allow ganache to cool to approximately 30°C. It should have a smooth, spreadable consistency—neither too runny nor too thick.
16 - Create three small holes in the bottom of each eclair using a skewer or piping nozzle, or insert a nozzle into the side. Gently pipe pastry cream into each eclair until fully filled.
17 - Dip the tops of filled eclairs into the cooled chocolate ganache for an even coating. Gently tap to remove excess glaze or use fingers to clean edges for a professional finish.
18 - Allow glaze to set for 2-3 minutes in the refrigerator for a glossy finish. Serve immediately for optimal texture and flavor. Store any leftovers refrigerated for up to one day.

# Notes:

01 - The dough consistency is critical—it should form a V-shape when falling from the paddle but not be runny.
02 - Freezing the piped dough helps prevent cracking during baking.
03 - Eclairs will gradually lose crispness after filling, so they're best enjoyed fresh.
04 - Using high-quality chocolate significantly improves the ganache flavor and texture.

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