For the choux pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the pastry cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract

For the chocolate ganache:

  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
  3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  4. Remove the pan from heat and let it cool for a couple of minutes. Add the eggs one at a time, beating well after each addition, until the batter is smooth and glossy.
  5. Transfer the choux pastry to a pastry bag fitted with a large round tip. Pipe 4- to 5-inch long strips onto the prepared baking sheet, leaving space between each éclair.
  6. Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (180°C) and bake for an additional 20-25 minutes or until the éclairs are golden brown and puffed. Remove from the oven and let them cool completely.
  7. For the pastry cream, heat the milk in a saucepan until it’s warm but not boiling. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
  8. Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  9. Remove from heat, stir in the vanilla extract, and let it cool.
  10. For the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chocolate chips. Let it sit for a minute, then stir until smooth.
  11. Cut the cooled éclairs in half horizontally. Fill the bottom half with the pastry cream and replace the top.
  12. Dip the top of each éclair into the chocolate ganache, allowing any excess to drip off.
  13. Place the éclairs in the refrigerator for at least 30 minutes to set the ganache.