Vanilla Eclairs

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Make sure to grease the sheet lightly with butter.

2. 2

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to let the mixture boil.

3. 3

   In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the milk mixture, whisking until smooth.

   Tip: Make sure to scrape the sides of the bowl.

4. 4

   Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

   Tip: Don't let the mixture boil over.

5. 5

   Remove the saucepan from the heat and let cool slightly. Add the butter and whisk until melted.

   Tip: Make sure the butter is fully incorporated.

6. 6

   Strain the mixture through a fine-mesh sieve into a clean bowl. Whisk in the vanilla extract.

   Tip: Make sure to get rid of any lumps.

7. 7

   Let the mixture cool to room temperature.

   Tip: Don't skip this step, or the filling won't set properly.

8. 8

   Once the mixture has cooled, whip in the heavy cream until stiff peaks form.

   Tip: Don't overbeat, or the filling will be too stiff.

9. 9

   Transfer the filling to a piping bag fitted with a large round tip.

   Tip: Make sure to fill the bag all the way to the top.

10. 10

    Pipe the filling into the cooled pastry shells.

    Tip: Make sure to fill the shells about 2/3 full.

11. 11

    Dust the tops with confectioners' sugar and serve immediately.

    Tip: You can also chill the eclairs in the refrigerator for 30 minutes before serving.