# Ingredient list:
→ Choux Pastry
01 - 1/2 cup water (120 ml)
02 - 1/2 cup whole milk (120 ml)
03 - 1/2 cup unsalted butter, cubed (115 g)
04 - 1 tablespoon granulated sugar (12 g)
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour (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 teaspoons vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch (30 g)
13 - 2 tablespoons unsalted butter (30 g)
→ Chocolate Glaze
14 - 4 ounces semisweet chocolate, chopped (115 g)
15 - 1/3 cup heavy cream (80 ml)
16 - 1 tablespoon unsalted butter (14 g)
# How to Make It:
01 - Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Combine water, milk, butter, sugar, and salt in a saucepan and bring to a boil over medium heat.
03 - Remove from heat; add flour all at once and stir vigorously until dough pulls away from the sides, about 1–2 minutes.
04 - Return saucepan to medium heat, stirring constantly for 2 minutes to slightly dry the dough.
05 - Transfer dough to a bowl, cool for 5 minutes, then beat in eggs one at a time until smooth and glossy.
06 - Pipe 3-inch (7.5 cm) strips onto the parchment-lined sheet, spacing strips 1 inch apart.
07 - Bake for 20–22 minutes until puffed and golden; then turn off oven, crack door, and let éclairs rest inside for 5 minutes before cooling fully 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 saucepan, and cook over medium heat, whisking until thickened and bubbling (2–3 minutes). Remove from heat and whisk in butter. Cover surface with plastic wrap and chill.
09 - Combine chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, let sit 2 minutes, then stir until smooth.
10 - Pierce bottom of each éclair and pipe chilled pastry cream inside until filled.
11 - Dip tops of filled éclairs into chocolate glaze. Arrange on serving platter and chill until glaze sets.
