# What you 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
# Steps to follow:
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 and add flour all at once. Stir vigorously until dough pulls away from pan edges, about 1–2 minutes.
04 - Return pan to medium heat and stir constantly for 2 minutes to evaporate excess moisture.
05 - Transfer dough to a mixing bowl and cool for 5 minutes. Incorporate eggs one at a time, mixing thoroughly until dough is smooth and glossy.
06 - Fill a piping bag fitted with a 1/2-inch round tip and pipe 3-inch long strips onto prepared baking sheet, spacing 1 inch apart.
07 - Bake for 20–22 minutes until puffed and golden. Turn off oven, open door slightly, and let éclairs rest inside for 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla in a saucepan until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling, about 2–3 minutes.
09 - Remove from heat and whisk in butter. Cover with plastic wrap directly on the surface and chill until cold.
10 - Place chocolate and butter in a bowl. Heat cream until steaming, pour over chocolate, and let sit for 2 minutes. Stir until smooth.
11 - Pierce bottom of each éclair using a small tip. Pipe chilled pastry cream inside until filled.
12 - Dip tops of filled éclairs into chocolate glaze. Arrange on serving platter and chill until glaze sets.
