Éclairs

Classic French éclairs filled with a creamy custard and topped with chocolate glaze.

Ingredients - Serves 10

Preheat the oven to 425°F.
In a saucepan, bring the water and butter to a boil. Add the flour and stir until a dough forms.
Transfer the dough to a bowl and let it cool for 5 minutes. Then, add the eggs one at a time, beating well after each addition.
Pipe the dough onto a baking sheet in 4-inch lengths. Bake for 20-25 minutes, or until golden brown.
While the éclairs are baking, make the custard filling. In a saucepan, heat the milk, sugar, and vanilla until steaming. In a separate bowl, whisk together the eggs and cornstarch.
Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened.
Once the éclairs have cooled, cut a small hole in the bottom of each one and pipe in the custard filling.
For the chocolate glaze, heat the chocolate and heavy cream in a double boiler until melted and smooth. Dip the top of each éclair into the glaze.
Let the glaze set before serving.