Yields 12 large eclairs
For the Choux paste:
4 oz whole milk
4 oz water
1/2 teaspoon salt
1 teaspoon sugar
1 stick of butter
1 cup bread flour
4 to 5 eggs
Method of prep:
Preheat oven to 400 for convection, 425 for conventional
In a 2 quart sauce pan, bring milk, water, salt, sugar and butter to a boil. Turn the heat off and add flour while stirring with a whisk. The mixture will clump up quickly, so stir vigorously. Switch stirring with a whisk to stirring with a rubber spatula in order to cook the mixture. Turn the burner back on to medium heat and cook the mixture until it looks like play-doh and pulls away from the sides of the pot easily. Scrape the dough mixture into a medium sized bowl and allow to cool slightly. Mix eggs in one at a time once the steam subsides. Be sure to mix each egg in thoroughly before adding the next one. Once you have mixed in 4 of the eggs, test the mixture by pinching a bit of the mixture between your thumb and forefinger. Pull your fingers apart, and if the dough sticks to one finger, you need to add another egg. If the dough strings between both fingers, you do not need to add any more eggs.
Pipe pate a choux into 3 inch long lines on a parchment lined baking sheet. Bake pate a choux at 400 degrees for 10 minutes, then drop the heat to 350 for another 20 minutes. Do not open the oven door until the choux is fully baked. Check for doneness through the oven door with the oven light on. You will see beads of moisture on the choux. Once the beads are dry, the choux is most likely done.
Remove from oven and allow to cool before filling.
For the pastry cream (creme patissere)
16 oz milk
3/4 cup sugar
5 egg yolks
1/3 cup corn starch
2 Tablespoon butter
Method of prep:
In a small bowl, mix together sugar and corn starch. Add egg yolks and mix thoroughly. Place the milk in a 2 quart saucepan and scald (nearly boil). Cut the heat off and temper the milk into the egg yolk mixture one ladle at a time. Once all of the milk has been added to the egg mixture, place the mixture back in the saucepan and heat over medium heat. Make sure you are stirring constantly and loosening any coagulated egg from the bottom and sides of the pan with a rubber spatula. Whisk vigorously until the mixture boils. Remove from heat immediately and cool in an ice bath. Set aside for piping.
For the silky ganache
2 cups dark chocolate chopped
1 cup heavy cream
2 Tablespoons corn syrup
2 Tablespoons butter
Method of prep:
Bring cream, corn syrup, and butter almost to a boil. Remove cream mixture from heat. Place chocolate in a heat safe bowl. Slowly add cream mixture to chocolate while stirring. Stir until the chocolate becomes smooth and shiny.
To assemble:
Pipe pastry cream into eclairs. Once the eclairs are filled, dip the tops into the ganache and hold upside down until excess chocolate runs off. Chill the eclairs in the refrigerated and keep refrigerated. Serve as desired.