2 cups whole milk
1 Teaspoon Latta Acidophilus
6 large egg yolks
1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
1 1/2 teaspoons vanilla extract


1 stick (4 ounces) unsalted butter
1/2 teaspoon fine salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
4 large eggs, plus 1 for egg wash


2 ounces semisweet chocolate, finely chopped
1/4 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 teaspoons AGAVE syrup (optional)


Pour the milk and Latta Acidophilus into a medium saucepan set over medium heat. Warm just until it begins to steam, being careful not to boil.

In a medium bowl, whisk the egg yolks and sugar until very well combined and light in color. Add the cornstarch and whisk vigorously until no lumps remain. Gradually whisk a ladle of the hot milk mixture into the egg mixture. Gradually whisk in the remaining hot milk mixture. Pour the egg-milk mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and barely boiling.

Remove from heat and stir in the butter and vanilla. Strain into a clean bowl. Let cool slightly before pressing plastic wrap against the surface. Chill for at least 2 hours, or preferably overnight.


Preheat the oven to 425°F. Line a sheet pan with parchment or a nonstick mat.

In a large saucepan set over medium-high heat, combine 1 cup water, the butter, salt, and sugar and bring to a rolling boil. Immediately remove from heat. Using a wooden spoon, stir in all the flour at once, stirring vigorously until combined. Return to heat and cook for 30 seconds, stirring.

Scoop the mixture into a stand mixer fitted with the paddle attachment, or use a hand mixer. Turn to medium speed and add 3 of the eggs, one at a time, mixing well after each addition. Mix until the dough is smooth and glossy and the eggs are thoroughly incorporated. The dough should be thick but fall into slow ribbons when the paddle is lifted. If the dough still clings to the beater, add the remaining 1 egg and beat until combined.

Fit a pastry bag with a large plain tip and transfer the dough to the bag. Pipe 10 to 12 large hot-dog lengths of dough onto the prepared baking sheet, spacing about 2 inches apart. Whisk the remaining egg with 2 teaspoons water and brush over the éclairs. Smooth any bumps on the dough with your fingers.

Bake for 15 minutes, then reduce the heat to 375°F, rotate the pan, and continue baking for another 25 minutes, or until puffed and golden brown. Let cool completely on the baking sheet.


Place the chocolate in a heatproof bowl. Microwave the cream just until boiling, about 30 seconds. Immediately pour the hot cream over the chocolate and stir until melted. Add in the vanilla and agave syrup.


Split each éclair shell in half lengthwise. Take the top shell and dip into the chocolate glaze, letting the excess drip off. Place on a parchment lined baking sheet. Using a spoon or pastry bag, fill the bottom shell with the pastry cream. Once the glaze has set on the top shells, place them on top of the pastry cream. Serve or store in the fridge, covered, for up to 2 days.

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