Boil the milk with salt and butter until it boils. Once boiling, add the flour while continuously stirring with a wooden spoon until it pulls away from the pot. Remove from heat when the dough is shiny and add the eggs one by one. Beat vigorously with the wooden spoon after each addition.
Transfer the dough to a piping bag (preferably made of canvas). Cut a large opening to shape the eclairs. Form elongated eclairs on a previously greased baking sheet.
Bake at 180° C for 45 minutes. It is important to watch so they do not brown too much (especially on the bottom.)
To prepare the chocolate cream, bring the milk to a boil with the sugar. Whisk the egg yolks with the cornstarch, vanilla, and a little of the milk by hand.
When the milk is boiling, remove from heat and add the egg mixture with a whisk. Return to low heat and let thicken while stirring constantly. Add the chocolate in small pieces and let it melt. Remove from heat and let cool, stirring occasionally to prevent a skin from forming on top.
Whip the cream until it reaches Chantilly whipped cream consistency. Fold the pastry cream into the whipped cream.
Open the eclairs from one side and fill them with the cream using a piping bag with a smooth tip.
Eclairs can be decorated with powdered sugar or melted chocolate (mixing 150 grams of semi-sweet chocolate with 1/2 cup of milk over low heat and letting it cool slightly).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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