CHOCOLATE ÉCLAIRS

During college my brother and I ventured to Europe for a whirlwind trip across the continent—an adventure outside both of our comfort zones. In Paris, I remember standing at the counter of a pastry shop with dozens of Frenchmen quickly moving through as they ordered coffee and croissants. When the server finally looked to me, the extent of my French was revealed as I muttered, “Éclair, s’il vous plaît” and pointed in the direction of the pastries. I quickly found out that was all the French I really needed to know. I came home with one plan: to learn how to make chocolate éclairs . . . and maybe learn a little more French.

PASTRY

1 cup boiling water

½ cup (1 stick) unsalted butter

1 cup all-purpose flour

¼ teaspoon salt

4 large eggs

CUSTARD FILLING

½ cup sugar

2 tablespoons cornstarch

½ teaspoon salt

1 cup milk

1 cup half-and-half

2 large eggs

1 teaspoon pure vanilla extract

CHOCOLATE ICING

3 ounces unsweetened chocolate

¼ cup water

2 tablespoons butter

¼ teaspoon salt

2 cups powdered sugar, sifted

½ teaspoon pure vanilla extract

Makes 12 éclairs

1. To make the pastry, preheat the oven to 450 degrees. Line two baking sheets with baking mats or parchment paper.

2. In a medium saucepan add the butter to the boiling water. Cook over medium heat until the butter is melted, stirring constantly. All at once, add the flour and salt. Cook for 1 minute, stirring constantly with a wooden spoon, until the mixture becomes smooth and forms a soft ball. Remove the pan from the heat. Add the eggs one at a time, beating vigorously after each addition. Beat until the dough is smooth.

3. Transfer the mixture to a pastry bag, and cut 1 inch off the tip. Pipe 1 × 3-inch oblong shapes. Bake for 15 minutes. Reduce the oven temperature to 325 degrees. Bake for 20 to 25 minutes longer. Cool the pan on a wire rack.

4. To make the custard filling, mix the sugar, cornstarch, and salt in a saucepan. Whisk in the milk, half-and-half, and eggs. Bring the mixture to a boil over medium heat, stirring constantly with a wooden spoon. Remove the pan from the heat. Stir in the vanilla. Cool completely (put the bowl in an ice bath to speed up cooling).

5. Split each éclair lengthwise with a serrated knife. Fill with the custard.

6. To make the chocolate icing, in a saucepan combine the chocolate, water, butter, and salt. Cook over medium heat until the chocolate and butter are melted. Remove from the heat. Whisk in the powdered sugar and vanilla until smooth. Spread the icing over the éclairs.

7. Chill the éclairs uncovered for at least 1 hour to set the icing. Served chilled.

MAKE IT AHEAD: Make the éclairs a day before, and store them in the refrigerator in an airtight container.