# 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
# Directions:
01 - Preheat the 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 from heat. Add flour all 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 minutes to slightly dry the dough.
05 - Transfer dough to a mixing bowl. Allow to cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.
06 - Fill a piping bag fitted with a 1/2-inch round tip with dough. Pipe 3-inch long strips spaced 1 inch apart on the prepared sheet.
07 - Bake for 20 to 22 minutes until puffed and golden. Turn off the oven, crack the door, and let éclairs rest for 5 minutes. Transfer to a cooling rack until completely cooled.
08 - Heat milk and vanilla in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolks, return to saucepan, and cook over medium heat, whisking constantly until thick and bubbling, about 2 to 3 minutes.
09 - Remove from heat and whisk in butter. Cover with plastic wrap touching the surface and chill until cold.
10 - Place chopped chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, let sit for 2 minutes, then stir until smooth.
11 - Pierce the bottom of each éclair and pipe chilled pastry cream inside until filled.
12 - Dip the tops of filled éclairs into the chocolate glaze. Arrange on a serving platter and chill until glaze sets.
