Rye Free Éclairs

Total time3 hr 20 min

Prep time45 min

Cook time35 min

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Ingredients

10 servings

For the pastry cream

1 cup whole milk
½ cup heavy cream
½ cup granulated sugar, divided
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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4 large pasteurized egg yolks
3 tbsp cornstarch
2 tbsp unsalted butter, cut into small pieces
1 tsp pure vanilla extract

For the choux pastry

½ cup water
½ cup whole milk
½ cup (1 stick) unsalted butter, cut into pieces
1 tsp granulated sugar
½ tsp fine salt
1 cup all-purpose flour
4 large eggs, at room temperature

For the chocolate glaze

4 oz dark chocolate (60–70% cacao), finely chopped
½ cup heavy cream
1 tbsp light corn syrup

Instructions

1
Make the pastry cream: Combine the milk, heavy cream, and half the sugar (1/4 cup) in a medium saucepan over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Do not boil.
2
In a medium bowl, whisk the pasteurized egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 1 minute. Add the cornstarch and whisk until smooth and no lumps remain.

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