Decadent Chocolate Eclairs: Easy Homemade Pastry Cream Recipe

Preheat your oven to 375°F (170°C Fan or 190°C/375°F Conventional). Line a baking sheet with parchment paper.

In a saucepan, combine water, milk, unsalted butter, sugar, and salt. Bring to a rolling boil over medium heat until butter is fully melted.

Remove the saucepan from heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Cook for 1-2 minutes over low heat to dry out the dough.

Transfer the dough to a stand mixer with a paddle attachment (or use a hand mixer). Add eggs one by one, mixing well after each addition until fully incorporated and the dough is glossy and smooth.

Transfer the choux pastry to a piping bag fitted with a large star or round nozzle. Pipe 12 uniform lines (about 4-5 inches long) onto the prepared baking sheet, leaving space between them.

Bake for 20 minutes at 375°F (190°C/375°F Conventional), then reduce the temperature to 325°F (160°C Fan or 160°C/325°F Conventional) and bake for another 10-15 minutes until golden brown and firm. Do not open the oven door during the first 20 minutes. Let cool completely on a wire rack.

In a bowl, whisk together egg yolks, sugar, and cornflour until pale. Heat whole milk in a saucepan until simmering. Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens significantly. Remove from heat, stir in vanilla extract. Cover with plastic wrap directly on the surface and chill until cold and firm.

Once the eclairs are cool and the pastry cream is chilled, poke small holes in the bottom of each eclair with a skewer or small knife. Fill a piping bag with the pastry cream and pipe the cream into each eclair until full.

In a small saucepan or microwave-safe bowl, heat the double/heavy cream until hot but not boiling. Remove from heat, add chopped dark chocolate and optional butter. Let sit for 1 minute, then whisk until smooth and glossy.

Dip the top of each filled eclair into the warm chocolate glaze. Let excess glaze drip off, then place on a wire rack or parchment paper. Allow the glaze to set before serving. Enjoy your homemade Chocolate Eclairs!