# Ingredient List:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Vanilla Pastry Cream
08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
→ Chocolate Glaze
14 - 4 ounces semisweet chocolate, chopped
15 - 1/3 cup heavy cream
16 - 1 tablespoon unsalted butter
# How-To Steps:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a saucepan and bring to a boil over medium heat.
03 - Remove from heat; add flour all at once and stir vigorously until dough forms and pulls away from the pan sides, about 1 to 2 minutes.
04 - Return pan to medium heat and stir constantly for 2 minutes to dry the dough slightly.
05 - Transfer dough to a mixing bowl and cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.
06 - Transfer dough to a piping bag fitted with a 1/2-inch round tip. Pipe 3-inch long strips onto the prepared sheet spaced 1 inch apart.
07 - Bake for 20 to 22 minutes until puffed and golden. Turn off oven, crack door open, and let éclairs rest 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla in a saucepan until steaming.
09 - Whisk egg yolks, sugar, and cornstarch in a bowl until pale. Gradually whisk hot milk into yolk mixture.
10 - Return mixture to saucepan and cook over medium heat, whisking constantly until thick and bubbling, about 2 to 3 minutes.
11 - Remove from heat, whisk in butter, cover surface with plastic wrap, and chill until cold.
12 - Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit 2 minutes. Stir until smooth.
13 - Pierce bottom of each éclair with a small tip and pipe chilled pastry cream inside until filled. Dip tops into chocolate glaze and arrange on a platter.
14 - Refrigerate until glaze is firm before serving.
