Classic Eclairs

Prepare the Choux Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a saucepan, combine water, butter, and salt, bringing it to a boil. Once the butter melts, add the flour and stir until the mixture pulls away from the sides of the pan.

Remove from heat and let it cool for 5 minutes before adding the eggs one at a time, mixing after each addition. The dough should be smooth and glossy.

Transfer dough to a piping bag and pipe 4-inch long lines onto the baking sheet.

Bake for 25-30 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 10-15 minutes. Cool on a wire rack.

Make the Pastry Cream: In a saucepan, heat milk over medium heat until steaming.

Whisk together egg yolks, sugar, flour, and cornstarch in a separate bowl.

Gradually add hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until it thickens.

Remove from heat and stir in vanilla extract. Cover with plastic wrap and refrigerate until cooled, about 2 hours.

Prepare the Chocolate Glaze: In a heatproof bowl, combine chopped chocolate, butter, and water. Microwave in 20-second intervals, stirring each time, until smooth. Set aside to cool slightly.

Assemble the Eclairs: Once the eclairs have cooled and the pastry cream is chilled, make a slit in each eclair and fill with pastry cream.

Dip the top of each eclair into the chocolate glaze and let excess glaze drip off.

Place the eclairs on a serving tray and let the glaze set for a few minutes before serving.