French Chocolate Eclairs

Instructions

1. Prepare the Choux Pastry
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water and butter. Bring to a boil over medium-high heat. Once boiling, remove from heat and immediately add flour and salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
2. Finish the Pastry Dough
   Return the pan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough. Transfer the dough to a mixing bowl and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
3. Pipe and Bake the Eclairs
   Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving about 2 inches between each éclair. Bake for 25 minutes until golden brown and puffed. Create a small slit in the side of each éclair to release steam. Turn off the oven, leave the door slightly ajar, and let the éclairs dry for 10 minutes. Transfer to a wire rack to cool completely.
4. Make the Pastry Cream
   In a medium saucepan, heat milk, half of the sugar, and vanilla bean (if using) until just simmering. In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch until pale yellow. Gradually whisk hot milk into the egg mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in vanilla extract (if not using bean), and transfer to a bowl. Cover with plastic wrap directly on the surface and refrigerate until cool.
5. Prepare the Chocolate Glaze
   Place chopped chocolate in a heat-proof bowl. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate and let sit for 1 minute, then stir until smooth. Add butter and stir until completely incorporated and the glaze is shiny. Let cool slightly until it reaches a dipping consistency.
6. Assemble the Eclairs
   Using a small knife, carefully cut slits along the sides of each éclair. Transfer the pastry cream to a piping bag fitted with a small round tip. Pipe the cream into each éclair through the slit, filling them completely.
7. Glaze and Finish
   Dip the top of each filled éclair into the chocolate glaze, allowing excess to drip off. Place on a wire rack to set. Refrigerate for at least 1 hour before serving to allow the glaze to set and the flavors to meld.