An elegant classic of French pastry: light, hollow choux pastries filled with vanilla pastry cream and topped with chocolate. Their crisp shells and creamy centers make them a favorite for entertaining.
Bring the water and butter to a boil. Add the flour and cook until the dough pulls away from the bottom of the pan. Remove from the heat and let it cool until lukewarm.
Add the eggs to the lukewarm dough one at a time, mixing until the dough is glossy and flows smoothly.
Transfer the dough to a piping bag and pipe finger-shaped lengths. Bake in a preheated oven until puffed and golden. Caution: Do not open the oven door during the first 15 minutes.
Bring the milk and sugar to a boil. Whisk together the egg yolks, starch and vanilla, then gradually add the hot milk. Cook until thickened.
Once the éclair shells have cooled, fill them with the pastry cream. Drizzle the melted chocolate over the top and refrigerate until serving.
Important: Do not remove the choux shells from the oven before they have dried out inside, or they may collapse as they cool. Allergens: contains gluten (from the flour), eggs, and milk (from the milk, cream and butter). Keep filled éclairs refrigerated until serving.
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