# Components:
→ 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
# Method:
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 from heat and add all flour at once. Stir vigorously until dough forms and pulls away from pan, about 1 to 2 minutes.
04 - Return to medium heat and stir constantly for 2 minutes to remove excess moisture.
05 - Transfer dough to a bowl and cool for 5 minutes. Beat in eggs one at a time, ensuring smooth and glossy consistency.
06 - Fill piping bag fitted with 1/2-inch round tip. Pipe 3-inch long strips spaced 1 inch apart on prepared sheet.
07 - Bake 20 to 22 minutes until puffed and golden. Turn off oven, crack door, and let sit 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla in saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale.
09 - Gradually whisk hot milk into yolk mixture. Return to saucepan and cook over medium heat, whisking until thick and bubbling, 2 to 3 minutes.
10 - Remove from heat and whisk in butter. Cover surface with plastic wrap and chill until cold.
11 - Place chocolate and butter in bowl. Heat cream until steaming, pour over chocolate, let stand 2 minutes. Stir until smooth.
12 - Pierce bottom of each shell with small tip and pipe chilled pastry cream inside until filled.
13 - Dip tops of filled éclairs into chocolate glaze. Arrange on platter and chill until glaze sets.
