Perfect Eclairs

In a saucepan, whisk together the eggs, sugar, and cornstarch until smooth.

Gradually add the milk, whisking constantly to prevent lumps.

Place the saucepan over medium heat and bring the mixture to a simmer while continuing to whisk until it thickens (about 3-4 minutes).

Once thickened, remove from heat, stir in the vanilla extract and butter until the butter is fully melted and the custard is smooth.

Cover the custard with plastic wrap (press it directly onto the surface to avoid a skin forming) and set it aside to cool.

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

In a saucepan, bring the water, butter, and salt to a boil.

Once boiling, remove the pan from the heat and quickly add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together.

Return the pan to low heat and cook the dough for about 1-2 minutes, stirring constantly, until the dough forms a ball and begins to pull away from the sides of the pan.

Remove from heat and let the dough cool for a few minutes.

Once slightly cooled, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Transfer the dough into a piping bag and pipe 3-4 inch long lines of dough onto the prepared baking sheet.

Bake the eclairs in the preheated oven for 20-25 minutes or until golden brown and puffed up. Once baked, turn off the oven, crack the oven door, and let the eclairs cool inside for 10 minutes to prevent collapsing.

Once the eclairs have cooled completely, carefully slice them in half horizontally.

Fill each eclair with the cooled custard using a piping bag or spoon.

In a small saucepan, melt the chocolate and butter together over low heat, stirring until smooth.

Dip the top of each filled eclair into the chocolate glaze, covering it evenly.

Place the finished eclairs on a cooling rack or plate, and let the glaze set before serving.