chocolate eclairs

Recipe by Sgt. Pepper
READY IN: 1hr 45mins




  • Pastry cream (Make a day ahead and up to a week ahead): Pour milk into saucepan, add scraped vanilla bean including pod.
  • Sift cornstarch, flour and sugar into a bowl.
  • Whisk egg yolks in another bowl.
  • Add dry ingredients to egg yolk and whisk until smooth.
  • Take yolk mixture, milk and butter to stove.
  • Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
  • Stir constantly with wooden spoon.
  • Let boil, stirring, for 1 minute.
  • Turn off heat and stir in butter until completely melted and incorporated.
  • Pour entire contents of pan thru a strainer into a shallow stainless bowl.
  • Cover with plastic wrap, pressing directly on to cream.
  • chill until cold and firm.
  • Pate a Choux: Preheat oven to 375.
  • Place water, butter, sugar and salt in heavy saucepan and bring to boil.
  • Add flour all at once and stir until mixture comes away from sides and forms a ball.
  • Remove from heat.
  • Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
  • Add eggs one at a time, beating well to incorporate each before adding the next.
  • After last egg is added, beat until smooth.
  • With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
  • You can make as big or as long as you want.
  • They will about double in size when cooked.
  • Bake at 375 until they become,brown, light and hollow.
  • Cool.
  • Dark Chocolate Ganache: Bring cream to a simmer.
  • Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
  • Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
  • Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
  • When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
  • Dip filled pate a choux into ganache to coat.