Perfect Homemade Eclairs: 1 Amazing Treat

Make pastry cream: Whisk egg yolks and cornstarch. Heat milk and sugar until simmering. Slowly add warm milk to yolks while whisking. Strain mixture back into saucepan. Cook over medium heat, whisking constantly, until thickened (185-190°F). Remove from heat, stir in butter, vanilla, and salt. Chill for at least 3 hours.

Prepare choux pastry: Make choux pastry dough as per your recipe, up to step 4. You can use it immediately or refrigerate for up to 3 days.

Preheat oven to 400°F (204°C). Line baking sheets with parchment paper and lightly brush with water.

Pipe choux pastry: Transfer dough to a piping bag fitted with a large tip. Pipe 4-inch logs, 3 inches apart. Smooth any peaks. Brush with egg wash.

Bake eclairs: Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake for 8-12 more minutes until golden brown. Do not open the oven. Cool completely on a wire rack.

Make chocolate ganache: Place chopped chocolate in a bowl. Heat cream until simmering. Pour hot cream over chocolate, let sit for 2-3 minutes, then stir until smooth. Cool for 15 minutes.

Fill eclairs: Transfer chilled pastry cream to a piping bag. Prick a hole in one end of each eclair shell with a toothpick. Pipe pastry cream into each shell.

Top eclairs: Dip the top of each eclair into the chocolate ganache. Place on a serving plate to set.

Store leftover eclairs in the refrigerator for up to 3 days. Unfilled shells can be stored at room temperature for 1 day, refrigerated for 5 days, or frozen for up to 3 months.