In a pot whisk together the dry ingredients.
Whisk in the milk until smooth.
Mix in the egg yolks until incorporated.
Cook over medium-heat stirring occasionally until thickened. Boil for 1 minute.
Strain through a fine mesh sieve into a bowl with the butter and vanilla extract.
Mix the pastry cream with butter and vanilla extract until combined.
Cover the surface with plastic wrap and refrigerate.
In a pot, mix together the water, milk, salt, sugar, and butter.
Bring the mixture to a boil, then mix in the flour off the heat.
Return to the heat and cook until a film forms on the bottom.
Place into a bowl, and let the dough cool. Preheat your oven to 425°F.
Whisk in the eggs one at a time until incorporated.
Place the dough into a piping bag with a large round tip.
Pipe out 6-inch strips, lightly brush with egg wash, and bake for 10 minutes then reduce the temperature to 350°F and bake for about 20 minutes longer.
Remove the shells from the oven and let them cool briefly on the sheet before transferring to a wire rack. Poke holes on both sides of the shell with a skewer.
Place the pastry cream into a bag fitted with a medium-round tip, and fill each shell.
In a pot, heat cream to a simmer.
In a pot, heat cream to a simmer.
Pour over chocolate in a bowl.
Whisk until smooth. Dip each eclair into the chocolate ganache, and let it set before serving.
Enjoy!
Classic, Decadent Eclairs https://www.closethecooks.com/2019/11/18/classic-decadent-eclairs/ November 18, 2019