# 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
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
03 - Remove pan from heat. Stir in all flour at once vigorously until dough forms and pulls away from sides, about 1–2 minutes.
04 - Return pan to medium heat; stir constantly for 2 more 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 with 1/2-inch round tip. Pipe 3-inch long strips 1 inch apart onto prepared sheet.
07 - Bake 20–22 minutes until puffed and golden. Turn off oven, crack door, and let éclairs rest 5 minutes. Cool completely on rack.
08 - Heat milk and vanilla in a saucepan until steaming.
09 - Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolks, then return to saucepan.
10 - Cook over medium heat, whisking constantly until thick and bubbling, about 2–3 minutes. Remove from heat; whisk in butter. Cover tightly with plastic wrap and chill.
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. Pipe chilled pastry cream inside until filled.
13 - Dip tops of filled éclairs into chocolate glaze. Arrange in a row on a serving platter. Chill until glaze sets.
