For the Choux pastry
250ml (1 cup + 2 teaspoons) water
70 grams (5 tablespoons) of butter
150 grams (1 cup) all-purpose flour
1/8 teaspoon salt
For the pastry cream
350ml (1 1/2 cup) cold milk
30 grams (3 3/4 tablespoons) of corn starch
100 grams (1/2 cup) sugar
75 grams (1/3 cup) of butter at room temperature
200 ml (3/4 cups + 2 tablespoons) heavy whipped cream, cold
1 teaspoon vanilla extract
For the chocolate glaze
150 grams (3/4 cup (depends on the size of the chocolate chips you use. ¾ cup is for normal size)) chocolate chips
125 grams (1/2 cup plus 2 teaspoons) heavy cream
Prepare the choux dough:
Preheat the oven to 400 F and line two trays with parchment paper.
In a medium non-stick pan, combine water with salt and bring to a boil.
Add butter and bring to a boil once more.
Add flour and beat vigorously until no lumps remain and dough thickens about 1 minute.
Remove the pan from the heat and let the dough cool for 5 minutes.
Beat the first egg and mix it with a wooden spoon until the egg is completely incorporated into the dough without any white lumps. Continue beating the remaining eggs, one by one…
Using a large flat-top pastry bag (I use Wilton #1A), place pieces of fat dough (about ¾ – 1 inch thick and 4 inches long) on the lined baking sheet, leaving 1 inch of space between them.
Bake for 15 minutes.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until the eclairs are lightly browned. Remove from oven and cool on wire rack.
Prepare the pastry cream:
In a small bowl dissolve the cornstarch in 3-4 tablespoons of milk.
In a small saucepan, add the rest of the milk and bring to a boil over low heat. Add 50 grams (1/4 cup) of sugar and stir until the sugar dissolves.
When the milk begins to boil, add the dissolved cornstarch and stir until no lumps are left. Remove from heat and cool until slightly warm or completely cool.
In a large bowl, whisk in the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns nearly white.
Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
In a large bowl and using an electric mixer, whip the heavy whipped cream until smooth peaks form. Fold the whipped cream into the butter and cream.
Using the tip of a small knife, cut 3 small X’s along the top of each dough. Using a small tip (I used Wilton tip #32), insert the pastry cream into the shells through each opening.
For the chocolate icing:
Melt the chocolate chips and whipped cream in a medium saucepan over a pot of boiling water. Beat until smooth and even. Alternatively, you can heat the chocolate and cream in the microwave for about 30 seconds and beat until smooth.
Remove from heat and cool for a few minutes.
Dip the top of each eclair into the chocolate glaze and set it aside to allow the glaze to harden.