Cooking Instructions
1.
In a heavy-bottomed saucepan over medium-high heat, add
Whole Milk (2 cups)
,
Eggs (4)
,
Granulated Sugar (1/2 cup)
,
Vanilla Extract (1/2 Tbsp)
,
Corn Starch (1/4 cup)
, and
Salt (1 pinch)
. Whisk together. Cook for 3-8 minutes, or until mixture thickens.
2.
Pass custard through a strainer into another dish. Cover in plastic wrap, making sure the plastic wrap touches the custard. Store in fridge.
3.
In a saucepan, add
Water (1 cup)
,
Butter (1/2 cup)
a bit more sugar, and
Salt (1 pinch)
. Bring to a boil.
4.
Add
All-Purpose Flour (1 cup)
. Turn the heat down and stir the mixture until it comes together into a ball.
5.
When the dough comes together, turn the heat to medium and cook for 2-3 minutes. Transfer to a bowl and allow to cool completely.
6.
Add
Large Eggs (4)
one at a time, mixing as you go. Transfer mixture to a piping bag.
7.
On a baking pan lined with parchment paper, squeeze dough out into 3 to 4-inch lines. Brush each gently with water.
8.
Bake at 425 degrees F (220 degrees C) for 15 minutes.
9.
Reduce heat to 350 degrees F (175 degrees C) and bake for another 25 minutes.
10.
Heat
Heavy Cream (1/3 cup)
in the microwave. Pour hot cream into a bowl with the
Semi-Sweet Chocolate Chips (2/3 cup)
and allow them to melt together.
11.
Transfer custard to a piping bag. Make a small hole in each eclair and fill it with the custard. Dip one side of each eclair into the chocolate.