Perfect Éclairs Light Creamy and Irresistible

Perfect Éclairs – Light, Creamy & Irresistible
Crispy choux pastry filled with silky vanilla custard and topped with glossy chocolate glaze — a classic French bakery favorite from France.
🧾 Ingredients
🥄 For the Custard (11–12 éclairs)
2 eggs
70 g (2.4 oz) sugar
30 g (1 oz) cornstarch
2 cups (500 ml) milk
1 teaspoon vanilla extract
1 tablespoon butter
🥖 For the Choux Pastry
½ cup (120 ml) water
½ cup (120 ml) milk
½ cup (115 g) unsalted butter
1 cup (125 g) all-purpose flour
4 large eggs
¼ teaspoon salt
🍫 For the Chocolate Glaze
100 g (3.5 oz) dark chocolate
½ cup (120 ml) heavy cream
👩‍🍳 Instructions
1️⃣ Make the Custard
In a saucepan, whisk eggs, sugar, and cornstarch until smooth.
Gradually add milk while whisking.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in vanilla and butter.
Cover with plastic wrap (touching surface) and refrigerate until cold.
2️⃣ Prepare the Choux Pastry
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
In a saucepan, combine water, milk, butter, and salt. Bring to a boil.
Add flour all at once and stir quickly until dough forms a ball and pulls away from sides.
Cool slightly (5 minutes).
Add eggs one at a time, mixing well after each until smooth and glossy.
Transfer dough to a piping bag and pipe 4–5 inch strips onto tray.
Bake 25–30 minutes until golden and puffed.
Cool completely before filling.
3️⃣ Fill the Éclairs
Transfer chilled custard to a piping bag.
Poke small holes in bottom of each éclair.
Pipe custard inside until filled.
4️⃣ Make the Chocolate Glaze
Heat cream until warm (not boiling).
Pour over chopped chocolate.
Let sit 1–2 minutes, then stir until smooth.
Dip tops of éclairs into glaze.
Let set before serving.