Serves: 13


For the batter:

  • 4 eggs
  • 150 grams flour (1 cup)
  • 70 grams butter (5/8 cup or 5 tablespoons)
  • 250 ml water (1 cup + 2 teaspoons)
  • pinch of salt

For the cream:

  • 1 teaspoon vanilla extract
  • 200 ml heavy whipping cream (3/4 cups + 2 tablespoons)
  • 75 grams butter at a room temperature (1/3 cup)
  • 100 grams sugar (1/2 cup sugar)
  • 30 grams corn starch (1/4 cup)
  • 350 ml milk (1½ cup)

For the glaze:

  • 125 grams heavy whipping cream (1/2 cup plus 2 teaspoons)
  • 150 grams chocolate chips (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for regular size))


Prepare the batter.
  1. Combine water with salt, bring to a boil, add butter and bring to a boil one more time .
  2. Add the flour and whisk energetically until no hunks remain .
  3. Reduce the heat to minimal and preserve whisking until the mixture thickens, about 1-2 minutes .
  4. Off the heat and adding one egg at a time, preserve whisking the mixture until all eggs are incorporated and the batter is of the smooth consistency .
  5. Preheat the oven to 400 F .
  6. Line a sheet pan with parchment paper .
  7. Applying a pastry bag fitted with a large grassland tip, pipe fat lengths of dough( about 4 inches long) onto the lined cooking sheet, leaving 1 inch of space between them. Cook for 15 minutes. Reduce the temperature to 340 F and cook for another 15-20 minutes until light golden brown. Remove from the oven and refrigerate on the wire rack. Don’t open the oven while cooking .
Prepare the cream:
  1. Dissolve a cornstarch in 3-4 tablespoons of milk .
  2. Bring the remaining milk to a simmer, add 50 grams of sugar .
  3. When the milk begin to boil, add a dissolved cornstarch and whisk energetically until no hunks persist .
  4. Be obtained from the heat and cool .
  5. Use the electric mixer, beat the butter with the remaining 50 grams of sugar and vanilla extract until the mixture becomes nearly lily-white .
  6. Combine the butter with the milk and cornstarch mixture. Mix well .
  7. Use the electric mixer, beat the heavy whipping cream until soft pinnacles sort. Fold flogged cream into the butter and milk cream .
  8. Use the tip-off of a small knife, cut 3 small-scale Xs along the top of each pastry. Pipe the pastry cream into the eggshells through each opening .

For the chocolate glaze:

  1. Melt the chocolate microchips and heavy whipping cream in a medium saucepan given over a pot with about 1 inch of boiling water. Whisk until the concoction is nice and smooth .
  2. Be obtained from the hot and slightly cool .
  3. Dip the top of each eclair into the chocolate glaze and put aside to allow the glaze to harden .
  4. Enjoy !