Delightful Vanilla Éclair with Decadent Chocolate Glaze

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An éclair is a classic French pastry that is as elegant in flavor as it is in appearance. The crispy choux dough, filled with a rich vanilla pastry cream, and topped with a smooth chocolate glaze creates a symphony of sweetness that is irresistibly delicious. Perfect for special occasions or simply to satisfy a sweet tooth, this éclair recipe is sure to impress.

Ingredients:

For the choux pastry:- 1 cup water- 1/2 cup unsalted butter- 1 cup all-purpose flour- 1/4 tsp salt- 4 large eggs

For the vanilla pastry cream:- 2 cups whole milk- 1/2 cup granulated sugar- 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)- 4 large egg yolks- 1/4 cup cornstarch- 2 tbsp unsalted butter

For the chocolate glaze:- 4 oz bittersweet chocolate, chopped- 1/2 cup heavy cream- 2 tbsp unsalted butter

Instructions:

1. Prepare the choux pastry: - Preheat your oven to 425°F (220°C). - In a medium saucepan, combine water and butter. Bring to a boil. - Reduce the heat, add the flour and salt all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. - Remove from heat and let cool for 5 minutes. - Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. - Transfer the dough to a pastry bag fitted with a large round tip. - Pipe 4-5 inch lengths onto a baking sheet lined with parchment paper. - Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C), and bake for an additional 20-25 minutes until golden brown. Do not open the oven during baking. - Allow the pastry to cool completely on a wire rack.

2. Prepare the vanilla pastry cream: - In a medium saucepan, heat the milk and vanilla bean seeds (or extract) over medium heat until it just comes to a simmer. - In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. - Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling. - Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and boiling. - Remove from heat and stir in the butter until smooth. - Let the pastry cream cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.

3. Fill the éclairs: - Once the pastry and cream are completely cooled, cut each éclair in half lengthwise. - Pipe the chilled pastry cream into the bottom half of each éclair. - Place the tops back on and set aside while you prepare the glaze.

4. Make the chocolate glaze: - In a small saucepan, heat the heavy cream until it just begins to simmer. - Remove from heat and add the chopped chocolate and butter. - Stir until smooth.

5. Finish the éclairs: - Dip the top of each filled éclair into the warm chocolate glaze, allowing any excess to drip off. - Place the glazed éclairs on a wire rack to set.

6. Serve: - Enjoy these delightful vanilla éclairs with decadent chocolate glaze fresh, or refrigerate for a cool, creamy treat later on.

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