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
- 1/8 tsp salt
For the pastry cream
- 350 ml (1 1/2 cup) cold milk
- 30 grams (3 3/4 tbsp) corn starch
- 100 grams (1/2 cup) sugar
- 75 grams (1/3 cup) butter at room temperature
- 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
- 1 tsp vanilla extract
For the chocolate glaze
- 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (1/2 cup plus 2 tsp) heavy cream
Prepare the choux batter:
Preheat the oven to 400 F and line two sheet pans with a parchment paper.
In a medium non-stick pot combine water with salt and bring to a boil.
Add butter and bring to a boil one more time.
Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
Remove pot from the heat and let the batter cool for 5 minute.
Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time
Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ – 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
Bake for 15 minutes.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.