# What you'll 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine water, whole milk, unsalted butter, granulated sugar, and salt in a saucepan. Bring to a boil over medium heat.
03 - Remove the pan from heat. Add all-purpose flour at once and stir vigorously until the dough forms and pulls away from the sides, about 1 to 2 minutes.
04 - Return the pan to medium heat and stir constantly for 2 more minutes to dry the dough slightly.
05 - Transfer dough to a mixing bowl and let cool for 5 minutes. Beat in eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
06 - Fit a piping bag with a 1/2-inch round tip and pipe 3-inch long strips onto the prepared baking sheet, spacing each 1 inch apart.
07 - Bake for 20 to 22 minutes until puffed and golden. Turn off the oven, crack the door open, and let éclairs sit for 5 minutes. Cool completely on a cooling rack.
08 - Heat whole milk and vanilla bean (or extract) in a saucepan until steaming. In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until pale and smooth.
09 - Gradually whisk the hot milk into the egg mixture, then return all to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, approximately 2 to 3 minutes.
10 - Remove from heat and whisk in unsalted butter until fully incorporated. Cover the surface with plastic wrap and chill until cold.
11 - Place chopped semisweet chocolate and butter in a bowl. Heat heavy cream until steaming, pour over chocolate, and let sit for 2 minutes. Stir until smooth and glossy.
12 - Pierce the bottom of each éclair with a small tip and pipe in the chilled pastry cream until filled.
13 - Dip the tops of filled éclairs into the chocolate glaze. Arrange on a serving platter and chill until the glaze sets.
