Vanilla Éclairs

Instructions

1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat until butter is fully melted.
3. Remove from heat and immediately stir in the flour all at once, mixing vigorously with a wooden spoon until the mixture forms a thick ball and pulls away from the pan, about 1-2 minutes.
4. Transfer the dough to a stand mixer bowl. Beat with the paddle attachment on medium speed to cool slightly, about 2 minutes.
5. Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny and holds a soft peak.
6. Spoon the pâte à choux into a piping bag fitted with a large round tip. Pipe 12 to 18 strips about 4-5 inches long onto the prepared baking sheets, spacing at least 2 inches apart.
7. Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes until éclairs are puffed and golden brown and sound hollow when tapped.
8. Remove from oven and prick each éclair with a skewer to release steam. Cool completely on a wire rack.
9. To prepare the vanilla pastry cream, split and scrape the vanilla bean; add seeds and pod to the milk in a saucepan and heat until just simmering. Remove from heat and let steep for 10 minutes.
10. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
11. Remove vanilla pod from milk and gradually whisk hot milk into the egg mixture to temper.
12. Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbly, about 4-5 minutes.
13. Remove from heat and whisk in butter until smooth. Press plastic wrap onto the surface of the pastry cream and chill for at least 1 hour until cold.
14. Once chilled, transfer pastry cream to a piping bag fitted with a small round tip. Poke holes in the bottom of each éclair and fill each with vanilla cream.
15. For the vanilla glaze, whisk together powdered sugar, milk, and pure vanilla extract until smooth. Dip the top of each filled éclair into the glaze and let set until firm before serving.