An elegant classic of French pastry making, in which thin, hollow-baked puffed pastry pieces are filled with vanilla cream and coated with chocolate on top. It wins praise at guest tables with its crisp exterior and creamy interior.
Boil the water and butter, add the flour, and cook while stirring until the dough pulls away from the bottom of the pot, then remove from the heat and let it cool slightly.
Add the eggs one at a time to the warm dough and mix until you get a glossy, flowing consistency.
Pipe the dough into finger shapes using a piping bag and bake in a preheated oven until puffed and golden brown. Caution: Do not open the oven door for the first fifteen minutes.
Boil the milk with sugar, mix the egg yolk, starch, and vanilla, and add it gradually to the hot milk, cooking until thickened.
Fill the cooled eclair shells with the cream, drizzle melted chocolate over the top, and keep them in the fridge until serving.
Important: Don't take the choux pastry out of the oven too soon — if removed before it's fully dried inside, it will collapse as it cools. Allergens: contains gluten (flour), egg, milk (milk, cream, butter). Keep the filled eclairs refrigerated until serving.
Absolutely do not open the oven door for the first fifteen minutes after putting the dough in; a sudden change in temperature causes the dough to deflate, resulting in flat, unrisen eclairs.
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