Classic Chocolate Eclairs with Vanilla Custard Filling
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Vanilla Custard/Pastry Cream
• 3 Egg Yolks
• 20 grams Corn Starch
• 50 grams Sugar
• 250 ml Milk
• 100 ml Heavy Cream
• 1 tsp Vanilla Extract
• 1 tsp Rum (optional)
Choux/Pastry:
• 130 ml Water
• 50 grams Unsalted Butter
• A pinch of Salt
• 70 grams All-Purpose Flour
• 100 grams Eggs (about 2 eggs)
Bake at 375°F for 25 minutes
Chocolate Ganache:
• 100 grams Dark Chocolate
• 100 grams Heavy Cream