# Components:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tbsp granulated sugar
05 - 1/2 tsp 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 tsp vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tbsp unsalted butter
→ Chocolate Glaze
14 - 4 oz semisweet chocolate, chopped
15 - 1/3 cup heavy cream
16 - 1 tbsp unsalted butter
# Method:
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, and stir vigorously until the dough forms and pulls away from the pan edges, about 1 to 2 minutes.
04 - Return pan to medium heat and stir constantly for 2 minutes to slightly dry dough.
05 - Transfer dough to a mixing bowl. Let cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.
06 - Fit a piping bag with a 1/2-inch round tip and pipe 3-inch long strips spaced 1 inch apart onto the prepared baking sheet.
07 - Bake for 20 to 22 minutes until puffed and golden. Turn off oven, crack door open, and let sit for 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
09 - Gradually whisk hot milk into egg yolk mixture, then 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 the 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 serving platter, and chill until glaze sets.
