Eclair

1. Make the Choux Pastry:

1. In a saucepan, add 150 g water, 80 g butter, a pinch of salt, and 2 teaspoons sugar.

2. Bring to a boil over medium heat, then remove from the heat.

3. Add 120 g flour all at once and stir quickly with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

4. Return to low heat and cook for another 2–3 minutes, stirring constantly to dry out the dough slightly.

5. Transfer the dough to a bowl and let it cool for 5–10 minutes.

6. Add the 3 eggs, one at a time, mixing well after each addition until the dough becomes smooth and glossy.

7. Preheat the oven to 200°C (390°F).

8. Transfer the dough into a piping bag with a large round or star tip. Pipe out eclairs (about 10–12 cm long) onto a baking tray lined with parchment paper.

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

10. Let them cool completely on a wire rack.

2. Make the Vanilla Cream Filling:

1. In a saucepan, heat 500 g milk with the vanilla bean (split and seeds scraped) or 1 tsp vanilla extract until hot (do not boil).

2. In a bowl, whisk 3 egg yolks with 100 g sugar until pale.

3. Add 45 g cornstarch and mix well.

4. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.

5. Pour the mixture back into the saucepan and cook on medium heat, whisking continuously until it thickens.

6. Remove from heat and add 50 g condensed milk and 50 g butter. Mix until smooth.

7. Cover with plastic wrap touching the surface and refrigerate until cool.

3. Make the Chocolate Glaze:

1. Heat 70 g heavy cream in a small saucepan until just about to boil.

2. Pour over 100 g chopped dark chocolate and let sit for 1 minute.

3. Stir until smooth, then add 20 g butter and mix until glossy. Let it cool slightly.

4. Assemble the Eclairs:

1. Once the eclairs are completely cool, make a small hole in the bottom or side.

2. Pipe the cooled vanilla cream into each eclair using a piping bag.

3. Dip the tops of the eclairs into the chocolate glaze or spoon it over.

4. Let the glaze set for a few minutes before serving.