Homemade Chocolate Éclairs

Directions

• Pastry Cream
• Bring the milk and vanilla extract to a rapid simmer. If you are using a vanilla bean pod, split, and add to the milk.
• In a large separate bowl, whisk together the eggs, yolks, sugar, and cornstarch. You will have a thick but smooth-textured paste.
• Once the milk has reached a rapid simmer, slowly and carefully pour the milk in a thin stream into the egg paste, vigorously whisking the entire time. After you have tempered the egg mixture, place everything back onto medium heat.
• Keep whisking until the cream has thickened. Continue cooking until you see it begin to boil/bubble.
• Lower the heat and continue whisking the cream for 1 minute. Whisk in vanilla extract and cubed butter gradually, then place your cream into a glass baking tray or a large bowl. Immediately cover with cling wrap. Ensure the cling wrap is touching the custard to prevent a skin from forming. Let the cream cool to room temperature before putting it in the fridge to fully chill.
• Chocolate Ganache
• On the stove, at medium heat, warm up the heavy whipping cream.
• Pour the cream over the chocolate chips and let it sit for 5 minutes.
• Whisk the cream and chocolate together until fully mixed.
• Pastry Choux
• Preheat the oven to 350 degrees F. Prep a sheet pan with parchment paper.
  In a medium saucepan, bring the butter, milk, sugar, and water to a boil.
• Once you reach a boil, remove from the heat and quickly mix in the flour until a dough texture forms.
• Either in a stand mixer or with a hand whisk and a large bowl, let your dough cool and release steam by mixing on low. This will keep your eggs from cooking!
• Once the dough has cooled down, begin adding the eggs one at a time. Wait for each egg to be fully mixed in before adding the next.
• Fill a piping bag with the dough and pipe about 4-5 inch long éclairs onto the sheet pan. Bake for 25-30 minutes.
• Let the éclairs cool on a rack. Next, take the piping tip you are going to use for the pastry cream and create 3 holes down the éclair. I find doing it prior to filling is much easier and cleaner.
• Add the cream to a pipping bag and fill all the pastries with the cream. You will feel the weight of the éclair get heavier when it is full!
• Dip the tops of each éclair in the chocolate ganache. You can enjoy it right away, or let it chill in the refrigerator to let the chocolate firm up.