Chocolate Eclair Recipe

For the Dough:

1. Preheat oven to 450 degrees.
2. Melt the 1/2 cup butter in a medium saucepan over medium heat.
3. Once the butter is melted, add water and increase to high heat until boiling.
4. Reduce to low heat and add the salt, then add the flour gradually, stirring rapidly. Continue stirring until the dough begins to form a ball, not sticking to the sides of the pan. Remove from the heat.
5. Add eggs, one at a time, whisking until completely mixed in after each egg.
6. On a greased cookie sheet or a cookie sheet lined with parchment paper, spoon the dough in 1 inch by 3 inch strips.
7. Bake for 15 minutes.
8. Reduce oven heat to 325 degrees and bake for an additional 20 minutes. Lightly tap an eclair on the bottom with a spoon - if it sounds hollow inside, they're done baking; if not, bake for an additional 3-5 minutes.
9. Allow the eclairs to cool on a wire rack.

For the Vanilla Pastry Cream Filling:

1. In a medium saucepan, bring the milk to a simmer, stirring regularly to prevent a film from forming.
2. Is a separate bowl, mix the sugar, cornstarch, and salt, then add the egg yolks and mix until smooth and creamy (this may take a few minutes.)
3. Gradually mix in the milk while whisking constantly to prevent the egg from solidifying.
4. Return the filling to the saucepan and bring to a boil for 30 seconds to reduce to a pudding-like consistency.
5. Stir in 7 tablespoons butter and vanilla until creamy and smooth,
6. Rub remaining butter over the top of the mixture gently, cover with plastic wrap and refrigerate until cool, 1-2 hours.
7. Load the filling into a piping bag (in a pinch you can put it in a plastic ziploc bag and just cut off the corner.)
8. Poke a hole in the bottom of each eclair shell and pipe in the filling.

For the Chocolate Icing:

1. Melt the butter and chocolate in a microwave-safe bowl in the microwave, stirring after each 30-second microwave period.
2. Stir in the powdered sugar and vanilla until well combined.
3. Add in boiling water, one tablespoon at a time, until icing is smooth.
4. Dip the top of the eclairs in upside down and let excess amounts drip off.
5. Refrigerate for at least 30 minutes before serving.