# Components:
→ Choux Pastry
01 - 1/2 cup water (120 ml)
02 - 1/2 cup whole milk (120 ml)
03 - 1/2 cup unsalted butter, cubed (4 oz / 115 g)
04 - 1 tbsp granulated sugar (12 g)
05 - 1/2 tsp salt
06 - 1 cup all-purpose flour (4.4 oz / 125 g)
07 - 4 large eggs
→ Vanilla Pastry Cream
08 - 2 cups whole milk (480 ml)
09 - 1/2 cup granulated sugar (100 g)
10 - 1 vanilla bean, split and scraped or 2 tsp vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch (1 oz / 30 g)
13 - 2 tbsp unsalted butter (1 oz / 30 g)
→ Chocolate Glaze
14 - 4 oz semisweet chocolate, chopped (115 g)
15 - 1/3 cup heavy cream (80 ml)
16 - 1 tbsp unsalted butter (0.5 oz / 14 g)
# Method:
01 - Preheat oven to 400°F and 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 dough forms and pulls away from pan sides, about 1–2 minutes.
04 - Return pan to medium heat and stir constantly for 2 minutes to slightly dry the dough.
05 - Transfer dough to a bowl, cool 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 and pipe 3-inch long strips on the prepared sheet, spacing them 1 inch apart.
07 - Bake for 20–22 minutes until puffed and golden; then turn off oven, crack door, and let rest for 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolks, return to pan, and cook until thick and bubbling, about 2–3 minutes.
09 - Remove from heat, whisk in butter, cover with plastic wrap touching surface, and chill until cold.
10 - Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, let sit 2 minutes, then stir until smooth.
11 - Pierce bottoms with a small tip and pipe chilled pastry cream into each éclair until filled.
12 - Dip tops of filled éclairs in chocolate glaze, arrange on platter, and chill until glaze sets.
