Ingredients:

For the Choux Pastry:

½ cup (120ml) water

½ cup (120ml) milk

½ cup (113g) unsalted butter

1 tbsp sugar

¼ tsp salt

1 cup (125g) all-purpose flour

4 large eggs

For the Filling (Pastry Cream):

2 cups (480ml) whole milk

½ cup (100g) sugar

4 egg yolks

¼ cup (30g) cornstarch

1 tsp vanilla extract

2 tbsp unsalted butter

For the Chocolate Glaze:

½ cup (120ml) heavy cream

4 oz (113g) dark chocolate, chopped

1 tbsp butter

Instructions:

1. Prepare the Choux Pastry:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a saucepan, heat water, milk, butter, sugar, and salt until boiling. Add flour all at once and stir continuously until a dough forms.

Remove from heat and let cool slightly. Add eggs one at a time, mixing well after each.

Transfer dough to a piping bag with a large round tip. Pipe heart shapes onto the baking sheet.

Bake for 25–30 minutes until golden brown. Let cool completely.

2. Make the Pastry Cream:

Heat milk in a saucepan until warm. In another bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk while whisking.

Return mixture to the saucepan and cook over medium heat, stirring until thickened.

Remove from heat, add vanilla and butter, and mix. Let cool completely.

3. Fill the Éclairs:

Cut éclairs in half or make small holes in the bottom. Pipe pastry cream inside.

4. Prepare the Chocolate Glaze:

Heat heavy cream until warm, then pour over chopped chocolate. Stir until smooth. Add butter for shine.

5. Assemble:

Dip the top of each éclair into the chocolate glaze. Let set before serving.