Name: Chocolate Éclairs
Yield: Makes about 25
Ingredients: ½ cup whole milk; 6 tablespoons unsalted butter, cut into 1" pieces; 1 tablespoon sugar; ½ teaspoon kosher salt; 1 cup all-purpose flour; 6 large eggs, room temperature; 7 ounces bittersweet chocolate (do not exceed 72% cacao), chopped; ½ teaspoon instant espresso (optional); 2 cups whole milk; 4 tablespoons (½ stick) unsalted butter, cut into ½" pieces; ½ teaspoon kosher salt; ½ vanilla bean, split lengthwise; 5 large egg yolks; ½ cup sugar; 3 tablespoons cornstarch; 1¼ cups sugar; 2 tablespoons light corn syrup; 2 ounces bittersweet chocolate (do not exceed 72% cacao), melted, slightly cooled; 1 tablespoon unsweetened cocoa powder; A ½"-diameter pastry tip and a small star tip; 2 pastry bags; a candy thermometer

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Alex Lau

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

Recipe notes