CHOCOLATE ECLAIR RECIPE

Ingredients

For the Choux Pastry

• 250 ml (1 cup + 2 tsp) water
• 70 grams (5 tbsp) butter
• 150 grams (1 cup) all-purpose flour
• 4 eggs
• ⅛ tsp salt

For the pastry cream

• 350 ml (1 ½ cup) cold milk
• 30 grams (3 ¾ tbsp) corn starch
• 100 grams (½ cup) sugar
• 75 grams (⅓ cup) butter at room temperature
• 200 ml (¾ cups + 2 tbsp) heavy whipping cream, cold
• 1 tsp vanilla extract

For the chocolate glaze

• 150 grams (¾ cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
• 125 grams (½ cup plus 2 tsp) heavy cream

Instructions

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