Eclair

To make the pastry dough, in a medium saucepan, combine 1 cup of water, butter, sugar, and salt. Bring to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from heat and let cool for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Preheat oven to 425°F (220°C).

Spoon dough into a piping bag fitted with a round or star tip. Pipe 4-inch (10 cm) lengths onto a baking sheet lined with parchment paper, spacing them 2 inches apart.

Bake for 10 minutes, then reduce oven temperature to 375°F (190°C) and bake for an additional 15 minutes, or until golden brown. Remove from oven and let cool completely.

To make the pastry cream, in a medium saucepan, heat milk until bubbles form around the edges. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks. Slowly whisk hot milk into the egg mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and stir in butter and vanilla extract. Let cool completely.

To fill the eclairs, slice each eclair in half horizontally. Spoon or pipe pastry cream into the bottom half of each eclair. Replace top halves.

To make the chocolate glaze, melt chocolate and butter in a double boiler. Remove from heat and stir in powdered sugar, hot water, and vanilla extract.

Dip the top of each eclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set.

Serve immediately or refrigerate for up to 2 days.

Enjoy!