Chocolate Eclairs

Make the pastry:

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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

Remove from heat, add the flour, and stir until a dough forms. Return to heat and cook for 2 minutes, stirring constantly.

Transfer the dough to a bowl and beat in the eggs one at a time until smooth.

Pipe the dough onto the baking sheet into 4-5 inch strips.

Bake for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes. Cool completely.

 Make the filling:

In a saucepan, heat the milk over medium heat until it begins to simmer.

In a separate bowl, whisk together sugar, cornstarch, and egg yolks.

Slowly pour the hot milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook until thickened, about 5 minutes.

Remove from heat and stir in vanilla. Let it cool.

 Make the glaze:

Heat the heavy cream in a saucepan until it simmers.

Pour over the chopped chocolate and stir until smooth.

 Assemble the eclairs:

Cut each pastry in half lengthwise. Fill with the cooled pastry cream.

Dip the top of each eclair in the chocolate glaze.

Let the glaze set and enjoy!

These classic chocolate eclairs are filled with creamy vanilla custard and topped with rich chocolate ganache!