Classic Chocolate Éclairs

Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until butter melts.
3. Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from the sides.
4. Return pan to medium heat and cook, stirring constantly, for about 1-2 minutes to dry the dough slightly. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a 1/2-inch round tip. Pipe 4-inch long strips onto prepared baking sheets, spacing them 2 inches apart.
7. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes until puffed and golden brown. Do not open the oven during baking.
8. Remove éclairs from oven and prick each with a skewer to release steam. Let cool on a wire rack.
9. To make pastry cream, split the vanilla bean and scrape the seeds into milk in a saucepan. Heat milk and bean pod until just boiling. Remove from heat and let steep 15 minutes, then remove pod.
10. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick. Slowly whisk hot milk into egg mixture to temper, then return mixture to saucepan.
11. Cook over medium heat, whisking constantly until thickened and boiling (170°F/77°C). Remove from heat and whisk in butter until smooth. Transfer to a bowl, cover with plastic wrap touching surface, and chill for at least 1 hour.
12. Prepare chocolate glaze: chop semisweet chocolate finely in a heatproof bowl. Heat heavy cream until steaming and pour over chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
13. Slice cooled éclairs lengthwise, fill generously with chilled pastry cream using a spoon or piping bag.
14. Dip top half of each éclair into chocolate glaze and set on a wire rack to allow glaze to set before serving.