# 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
# Step-by-Step Guide:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a saucepan; bring to a boil over medium heat.
03 - Remove saucepan from heat; add flour all at once and stir vigorously until dough forms and pulls from sides. Return to heat and stir constantly for 2 minutes to dry dough slightly.
04 - Transfer dough to a bowl and cool for 5 minutes. Beat in eggs one at a time until smooth and glossy.
05 - Place dough in a piping bag fitted with 1/2-inch round tip. Pipe 3-inch long strips onto prepared baking sheet, spacing 1 inch apart.
06 - Bake for 20–22 minutes until puffed and golden. Turn off oven, crack door, and let éclairs rest for 5 minutes. Cool completely on a rack.
07 - Heat milk and vanilla in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolks, then return to saucepan and cook over medium heat, whisking constantly until thick and bubbling, about 2–3 minutes.
08 - Remove from heat and whisk in butter. Cover surface with plastic wrap and chill until cold.
09 - Place chopped chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, let sit for 2 minutes, then stir until smooth.
10 - Pierce bottom of each éclair with a small tip and pipe in chilled pastry cream until filled.
11 - Dip tops of filled éclairs into chocolate glaze. Arrange on a serving platter and chill until glaze sets.
