8 to 10 large or 24 miniature éclairs Please read About Choux Paste. Position a rack in the lower third of the oven. Preheat the oven to 400°F. For large éclairs, line one baking sheet with parchment paper; for miniature éclairs, line 2 baking sheets with parchment paper.
1 cup (135g) milk or water, or ½ cup each milk and water
1 stick (4 oz or 115g) unsalted butter, cut into small pieces
(1 tablespoon [10g] sugar)
½ teaspoon salt
4 large eggs, at room temperature
Sub-recipe steps
Measure and have ready: 1 cup (125g) all-purpose flour
Combine in a large saucepan: 1 cup (135g) milk or water, or ½ cup each milk and water; 1 stick (4 oz or 115g) unsalted butter, cut into small pieces; (1 tablespoon [10g] sugar); ½ teaspoon salt
Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out, which is fine. In a few minutes, the paste will become dry and not cling to the spoon or the sides of the pan, and when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or overstir at this point, or the dough will fail to puff. Transfer the dough to a large bowl or the bowl of a stand mixer and let cool for 5 minutes, stirring occasionally with a spoon or with the paddle attachment.
Add one at a time, beating vigorously after each addition with a wooden spoon, or on low speed with a mixer: 4 large eggs, at room temperature
Make sure that the paste is smooth each time before adding the next egg. Continue to beat until the dough is smooth and shiny. The proper consistency has been reached when a small quantity of the dough will stand erect if scooped up on the end of a spoon. The paste can be covered and refrigerated for up to 4 hours; you do not need to bring the paste to room temperature before shaping.
2 tablespoons cold unsalted butter, cut into small pieces
(1 teaspoon vanilla)
Sub-recipe steps
Whisk together in a medium heatproof bowl until smooth: ½ cup sugar; 2 tablespoons cornstarch; 3 large egg yolks; 1 large egg; ¼ teaspoon salt
Bring to a simmer in a medium saucepan: 1 ½ cups whole milk; (1 vanilla bean, split lengthwise)
If using, remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. Immediately scrape the custard into a clean bowl and stir in: 2 tablespoons cold unsalted butter, cut into small pieces
If you used a vanilla bean, scrape the seeds from the pod and stir into the pastry cream. If you did not use vanilla bean, stir in, if desired: (1 teaspoon vanilla)
Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2 days. When ready to use, transfer the pastry cream to a bowl, or a stand mixer with the paddle attachment, and beat on low speed until smooth and creamy.
6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped
⅓ cup coffee or water
(Pinch of salt)
6 tablespoons (¾ stick) unsalted butter, cut into small pieces
Sub-recipe steps
Melt in a double boiler, a heatproof bowl set over simmering water, or in a microwave on 50 percent power in 20-second bursts, stirring often just until smooth: 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped; ⅓ cup coffee or water; (Pinch of salt)
Remove from the heat. With a silicone spatula, stir in 2 or 3 pieces at a time: 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
Continue to stir—do not beat—until perfectly smooth.
For a pourable glaze, let cool at room temperature, stirring occasionally, until the mixture reaches 90°F. For frosting, let cool further until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir until softened; or remelt and then cool to 90°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 Choux Paste, using the optional sugar
1 2 cups Vanilla Pastry Cream, Chocolate Pastry Cream, or Mocha Pastry Cream, Whipped Cream, or Whipped Crème Fraîche
1 Bittersweet Chocolate Glaze or Frosting, or Chocolate Ganache
Let's Cook
Step 1.
Prepare: Choux Paste, using the optional sugar
Step 2.
Scoop the paste into a large pastry bag fitted with a 1-inch tip for large éclairs or a ½-inch tip for miniatures. Shape the paste into 8 to 10 large (5 inches long and 1 ½ inches wide) or 24 miniature (2 ½ inches long and ½ inch wide) éclairs by drawing the tip of the pastry bag along the pan while extruding the dough, finishing with a lifting reverse motion. Before baking, lightly sprinkle a few drops of water over the shapes on the sheet for a light, airy texture. Bake for 10 minutes. Reduce the heat to 350°F and bake until golden brown and very firm to the touch, about 25 minutes more, or 15 to 20 minutes for the miniature éclairs. Transfer the éclairs to a rack, poke a small hole in one end of each éclair with a skewer or the tip of a knife, and let cool completely.
Step 3.
Prepare: 2 cups Vanilla Pastry Cream, Chocolate Pastry Cream, or Mocha Pastry Cream, Whipped Cream, or Whipped Crème Fraîche
Step 4.
Fill a pastry bag fitted with a ¼-inch tip with the cream. Poke the pastry tip into the hole in each éclair and pipe in the filling. Or cut off the top third of the éclairs with a serrated knife (reserve the lids), remove any excess dough, and spoon the filling into the éclairs; this method works best for whipped cream. Dip the top of each éclair (either the whole éclair or the lid) into: Bittersweet Chocolate Glaze or Frosting, or Chocolate Ganache
Step 5.
Replace the lids on the cut éclairs and refrigerate until the glaze is set, up to 3 hours.
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