Choux Pastry Recipes Bake Off Worthy Cream Puffs Éclairs

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring until the butter is melted.
2. Remove from heat and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides of the pan.
3. Transfer the dough to a mixing bowl and let it cool slightly for a few minutes. This prevents the eggs from scrambling.
4. Add the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy, and it should slowly fall from the spoon in a V shape.
5. Transfer the dough to a piping bag or use two spoons to form mounds on a baking sheet lined with parchment paper or a silicone baking mat.
6. Bake in a preheated oven until golden brown and puffed up. It's critical to not open the oven during baking!
7. Let the baked choux pastry cool completely on a wire rack.
8. Whisk together milk, sugar, cornstarch, salt, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla extract. Cool completely, covering the surface with plastic wrap to prevent a skin from forming.
9. Place chocolate in a heatproof bowl. Heat heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate and let it sit for a minute. Then, stir until smooth and glossy.
10. Cut the cooled cream puffs or éclairs in half horizontally. Fill with pastry cream. Drizzle éclairs with chocolate ganache. Dust cream puffs with powdered sugar, if desired.