Vanilla Eclairs with Chocolate Ganache

Ingredients:

Choux pastry

150 g wheatflour

120 ml whole milk

125 ml water

100 g butter

4-5 eggs

a little bit of salt

Filling Cream

500 ml whole milk

100 g sugar

1 vanilla pod

30 g cornstarch

4 yolks

100 g butter (82% fat) (room temperature)

Dark chocolate ganache

300 g dark chocholate

200 g liquid cream

White chocolate ganache

300 g white chocolate

200 g liquid cream

Combine the water, milk, butter and salt in a saucepan over heat, until the butter has melted.

Remove from heat to add the flour. Use a silicone spatula to incorporate the flour, then return the saucepan

to a medium-low heat for about 5 minutes or until the dough is smooth. Let the dough cool a little bit.

Transfer the dough to a bowl. Mix the dough in order to get all the air our. Then add one by one the eggs,

stirring continuously to form a glossy, smooth dough. Transfer the dough to a pipping bag. Pipe pastry dough

on one baking sheet at a time, spacing them as they will expand as they bake. Bake them in a preheated oven

at 190 degrees Celcius for 10 minutes and 20 more minutes at 180 degrees Celcius. Do not open the over,

otherwise the eclairs will collapse. Transfer the eclairs to a wire rack to cool completely.

For the filling, combine 450 ml milk with sugar and the vanilla pod in a saucepan over heat. When the sugar

has dissolved, remove from heat. Mix the egg yolks with the cornstarch and the reamining milk. Add the egg mixture

over the milk and sugar and return to the saucepan to low heat until the mixture is firm and smooth. Let the

filling cream cool. When it is still a little bit warm mix with the butter. Place the filling cream to a

pipping bag to fill the eclairs.

For the ganache, place the liquid chocolate in a small pan to heat. Put the hot liquid cream over the chocolate in a bowl and wait for 4 minutes. Mix them to form a smooth and glossy ganache. Decorate the filles eclairs with chocolate ganache.

Vanilla Eclairs