# What You'll Need:
→ Choux Pastry
01 - 1/2 cup water (120 ml)
02 - 1/2 cup whole milk (120 ml)
03 - 1/2 cup unsalted butter, cubed (115 g)
04 - 1 tablespoon granulated sugar (12 g)
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour (125 g)
07 - 4 large eggs
→ Vanilla Pastry Cream
08 - 2 cups whole milk (480 ml)
09 - 1/2 cup granulated sugar (100 g)
10 - 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch (30 g)
13 - 2 tablespoons unsalted butter (30 g)
→ Chocolate Glaze
14 - 4 ounces semisweet chocolate, chopped (115 g)
15 - 1/3 cup heavy cream (80 ml)
16 - 1 tablespoon unsalted butter (14 g)
# Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a saucepan; bring to a boil over medium heat.
03 - Remove from heat, add all flour at once and stir vigorously until dough forms and pulls away from pan, about 1 to 2 minutes.
04 - Return pan to medium heat; stir constantly for 2 more minutes to remove excess moisture.
05 - Transfer dough to a mixing bowl, cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.
06 - Using a piping bag fitted with a 1/2-inch round tip, pipe 3-inch strips onto prepared sheet, spacing 1 inch apart.
07 - Bake for 20 to 22 minutes until puffed and golden; turn off oven, crack door, and let rest 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale in a bowl.
09 - Gradually whisk hot milk into yolk mixture, return to saucepan, cook over medium heat whisking constantly until thick and bubbling, about 2 to 3 minutes.
10 - Remove from heat, whisk in butter. Cover with plastic wrap touching surface and chill until cold.
11 - Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, let sit 2 minutes, then stir until smooth.
12 - Pierce bottom of each éclair with a small tip and pipe chilled pastry cream inside until filled.
13 - Dip tops of filled éclairs into chocolate glaze. Arrange on a platter and chill until glaze sets.
