Making choux éclairs involves creating choux pastry, piping it into the shape of éclairs, baking them, and filling them with a delicious filling such as pastry cream, then topping them with glaze. Here’s a step-by-step guide:

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) milk
• 1/2 cup (115g) unsalted butter, cut into small cubes
• 1/4 tsp salt
• 1 tsp sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs, at room temperature

For the Pastry Cream:

• 2 cups (500ml) whole milk
• 1/2 cup (100g) sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• 2 tbsp (30g) unsalted butter

For the Glaze:

• 1/2 cup (90g) chocolate chips or chopped chocolate
• 2 tbsp (30ml) heavy cream (or milk)

Instructions

1. Make the Choux Pastry:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to boil.
3. Remove the pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until a dough forms.
4. Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out. The dough should form a ball and leave a film on the bottom of the pan.
5. Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
6. Add eggs one at a time, mixing thoroughly after each addition. The dough should become smooth and glossy with a pipeable consistency.

2. Pipe and Bake the Éclairs:

1. Transfer the dough to a piping bag fitted with a large round or star tip.
2. Pipe 4–5-inch-long strips onto the prepared baking sheet, spacing them about 2 inches apart.
3. Smooth any peaks with a damp finger to ensure even baking.
4. Bake for 25–30 minutes, or until the éclairs are puffed, golden brown, and feel hollow. Do not open the oven during baking.
5. Turn off the oven and leave the éclairs inside for 10 minutes with the door slightly ajar to prevent them from collapsing.
6. Let them cool completely on a wire rack.

3. Make the Pastry Cream:

1. In a medium saucepan, heat the milk over medium heat until it’s steaming (do not boil).
2. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
3. Gradually whisk the hot milk into the egg mixture to temper it. Return the mixture to the saucepan.
4. Cook over medium heat, whisking constantly, until the mixture thickens and boils.
5. Remove from heat, stir in vanilla and butter, and transfer to a bowl. Cover with plastic wrap directly touching the surface to prevent a skin from forming. Chill until cold.

4. Assemble the Éclairs:

1. Use a skewer or the tip of a knife to poke a small hole in each end of the éclairs.
2. Transfer the pastry cream to a piping bag fitted with a small round tip. Fill each éclair through the holes until full.

5. Make the Glaze:

1. Melt chocolate and cream together in the microwave or over a double boiler, stirring until smooth.
2. Dip the tops of the éclairs into the glaze, letting the excess drip off. Place on a rack to set.

Tips:

• For extra shine, you can add a teaspoon of honey or corn syrup to the glaze.
• Serve éclairs immediately or store them in the refrigerator for up to 2 days.