Homemade eclairs - recipe with step-by-step photos

Ingredients for the choux pastry (30 eclairs):

• 130 grams of butter
• 130 grams of flour
• 130 milliliters milk
• 130 milliliters water
• 3 eggs
• a pinch of salt

Ingredients for the custard filling:

• 500 milliliters of milk
• 80 grams of sugar
• 40 grams wheat flour
• 6 egg yolks
• half of a vanilla stick

Ingredients for the glaze:

• 150 grams of dark (milk) chocolate
• 50 grams white chocolate

Prepare the choux pastry:
In a pan, add the butter, the water, the milk and the salt and put it on slow fire until the butter melts.

Afterwards, turn up the heat and when it starts boiling turn off the heat and add all the flour at once mixing continuously.

Preheat the oven at 200 Celsius degrees.
Let the dough sit at room temperature for 5  minutes just to cool down a bit.

Then start adding the eggs one by one, mixing continuously until well incorporated.

Put the composition in a piping bag and add the composition into a eclair baking tray.

If you don´t have one, just spread a baking paper on a regular falt tray and make two rows of eclairs.

Put the tray in the preheated oven and bake the eclairs at 200 Celsius degrees for 15 minutes and then another 10 minutes at 170 degrees, or until done. Let them cool!

Prepare the filling:
In a pan, add the milk and the vanilla stick and heat it up.
Separately beat the egg yolks with the sugar until they double .

Add the flour mixing until well incorporated.

Gradually pour the hot milk a bit at the time over the flour/eggs composition, mixing continuously.
Pour the composition back in the pan and cook over a medium fire until thick, mixing continuously. Take out the vanilla stick! Let it cool!

When cooled, fill each choux pastry with the custard.
Separately we melted the white and the dark chocolate in two different pans.
Add the dark chocolate on top of each eclair and above make some stripes with the white chocolate.

Enjoy!