Classic Chocolate Éclairs

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

In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

Remove from heat and quickly stir in the flour until a smooth dough forms.

Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry the dough slightly.

Transfer the dough to a mixing bowl and let it cool for a few minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and pipeable.

Transfer the dough to a piping bag fitted with a large round tip.

Pipe 4-inch long strips of dough onto the prepared baking sheet, leaving space between each éclair.

Bake for 25-30 minutes, or until golden brown and puffed up. Do not open the oven door during baking.

Remove from oven and let cool completely on a wire rack.

While the éclairs are cooling, prepare the pastry cream. In a saucepan, heat milk and half of the sugar over medium heat until simmering.

In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until pale and smooth.

Gradually whisk a small amount of the hot milk into the egg yolk mixture to temper it.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the cream thickens and comes to a boil.

Remove from heat and stir in vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

To make the chocolate glaze, chop the chocolate and place it in a heatproof bowl.

Heat the heavy cream in a saucepan until simmering. Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.

Stir until smooth and glossy.

Once the éclairs and pastry cream are cooled, cut a slit lengthwise in each éclair.

Fill each éclair with pastry cream using a piping bag or spoon.

Dip the top of each éclair into the chocolate glaze and let it set before serving.