Chocolate Eclairs Recipe

Preheat the oven to 180°C (350°F). In a saucepan, heat the water, milk, butter, salt, and honey until the butter melts. Remove from heat and add the flour all at once, stirring vigorously until a smooth dough forms. Return to low heat and cook for about 2 minutes, stirring constantly, until the dough pulls away from the sides of the pan. Transfer to a bowl and let cool slightly. Then, beat in the eggs one at a time until the dough is smooth and glossy. Pipe or spoon the dough onto a lined baking tray, shaping small puffs. Bake for 20-25 minutes until golden brown. Let them cool.

Heat the milk in a saucepan until warm but not boiling. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat and stir in the dark chocolate until melted and smooth. Let cool, then transfer to a piping bag.

Poke a small hole in the bottom of each cooled choux puff. Pipe the chocolate pastry cream into each puff until filled.

Heat the cream in a saucepan until warm. Remove from heat and stir in the dark chocolate and butter until smooth.

Dip or drizzle the choux pastries with the chocolate glaze. Let the glaze set for a few minutes, then serve and enjoy!