# What You Need:
→ 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 Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine water, milk, butter, sugar, and salt. Heat to a boil over medium heat.
03 - Remove from heat; add flour all at once. Stir vigorously until dough forms and pulls away from pan, about 1–2 minutes.
04 - Return to medium heat; stir constantly for 2 minutes to dry the dough slightly.
05 - Transfer dough to mixing bowl; cool 5 minutes. Beat in eggs one at a time until dough is smooth and glossy.
06 - Transfer dough to a piping bag fitted with 1/2-inch round tip. Pipe 3-inch strips on prepared sheet spaced 1 inch apart.
07 - Bake for 20–22 minutes until puffed and golden. Turn off oven, crack door, let éclairs sit 5 minutes. Cool completely on rack.
08 - Heat milk and vanilla in 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 until thick and bubbling, about 2–3 minutes.
10 - Remove from heat; whisk in butter. Cover surface with plastic wrap and chill until cold.
11 - Combine chocolate and butter in bowl. Heat cream until steaming; pour over chocolate. Let sit 2 minutes, then stir until smooth.
12 - Pierce bottom of each éclair with small tip. Pipe chilled pastry cream inside until filled.
13 - Dip tops of filled éclairs into chocolate glaze. Arrange on platter and chill until glaze sets.
