Chocolate éclairs

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1/2 cup water
• 1/2 cup milk
• 1/3 cup unsalted butter
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• 4 egg yolks
• 1/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 3/4 cups milk
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 ounces bittersweet chocolate, finely chopped
• 3 tablespoons unsalted butter, softened
• 2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 2 teaspoons corn syrup

Recipe

• 1 in saucepan, bring water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted. with wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. cook, stirring, for 1 minute.
• 2 transfer to stand mixer or bowl. beat for 30 seconds to cool. beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
• 3 using piping bag fitted with 3/4-inch plain tip, pipe dough into 4-inch x 1-inch logs, 1 inch apart, onto parchment paper–lined baking sheets.
• 4 whisk remaining egg with 1 tbsp water; brush over logs, gently smoothing tops if necessary.
• 5 bake in 425°f (220°c) oven until puffed and golden, about 20 minutes. reduce heat to 375°f (190°c); bake until golden and crisp, about 10 minutes. turn off oven; let stand in oven for 25 minutes to dry. transfer to rack; let cool completely.
• 6 chocolate spice pastry cream: in bowl, whisk together egg yolks, sugar and cornstarch; whisk in 1/4 cup of the milk. in saucepan, heat remaining milk, ginger and cayenne until small bubbles appear around edge; whisk into egg yolk mixture. whisk in chocolate until melted. pour back into saucepan; cook over medium heat, whisking constantly, until thickened, about 5 minutes. remove from heat; whisk in butter until smooth. scrape into bowl. place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
• 7 chocolate glaze: in heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring, until smooth. remove from heat, keeping bowl over saucepan to keep warm.
• 8 push chopstick or skewer through each éclair, end to end, to make channel. using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe pastry cream into each. dip tops into glaze. let stand until set, about 20 minutes.