Classic Chocolate Eclairs by Cuppabeans

Ingredients

• 1 cup whole milk (for pastry cream)
• 3 tbsp cornstarch (for pastry cream)
• 1/4 cup granulated sugar (for pastry cream)
• 1 cup water (for choux)
• 1/2 cup unsalted butter (for choux)
• 1 cup all-purpose flour (for choux)
• 4 large eggs, lightly beaten (for choux)
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chips (for ganache)
• 1/2 cup heavy cream (for ganache)

Instructions

1. Whisk milk, cornstarch, and sugar in a saucepan over medium heat, cooking until thickened into a custard; chill in the refrigerator until completely set.
2. Combine water, butter, sugar, and salt in a pot and bring to a boil; remove from heat and stir in flour until a smooth dough forms like mashed potatoes.
3. Cool the dough for 5 minutes, then gradually mix in eggs until the mixture reaches a glossy consistency that forms a V-shape when dropped from a spatula.
4. Pipe the dough into 4-inch logs on a parchment-lined baking sheet and smooth the tops with a wet finger.
5. Bake at 200°C (400°F) for 20-25 minutes until golden and crisp, then poke a small hole in the bottom of each to release steam and cool completely.
6. Melt chocolate with hot cream to create the ganache.
7. Fill the cooled shells with the chilled pastry cream through the bottom hole, then dip the tops into the ganache.