Double Chocolate Éclairs

Preparation

• Choux Pastry

  • With the grill in the centre position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan.
  • Return the pan to medium heat and cook the mixture, stirring, for 3 to 4 minutes or until it has dried out a bit. Transfer into a bowl or the bowl of a stand mixer.
  • Using a wooden spoon or the paddle attachment in the stand mixer, mix the dough for 5 minutes to cool it down and remove some of its humidity. Add the eggs, one at a time, mixing well between each addition, until smooth.
  • Transfer the mixture to a pastry bag fitted with a large plain tip. Form 8 éclairs, each about 3 inches (7.5 cm) long on the baking sheet, spacing them out.
  • Bake for 30 minutes or until the éclairs are golden brown. Slice open the éclairs horizontally so that the steam can escape, then return to the oven for 3 to 5 minutes to dry them slightly. Let cool.

• Pastry Cream

  • In a small saucepan off the heat, whisk together the sugar and flour. Add the eggs and vanilla and mix well. Add the hot milk and white chocolate. Cook over low heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture thickens. Transfer into a bowl. Cover with plastic wrap directly on the surface of the pastry cream. Let cool, then refrigerate.
  • Transfer the pastry cream to a pastry bag fitted with a plain tip. Fill the éclairs with pastry cream.
  • Using a spoon, drizzle the melted dark chocolate over the éclairs. Refrigerate until ready to serve.