Eclairs Recipe

Preheat oven to 450 degrees F (230 degrees C).

Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in one cup flour all at once. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and forms a ball.

Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, until you don't see any steam. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat the fourth egg, and mix it into batter a little at a time until the mixer is smooth, shiny and pipable.

With a pastry bag fitted with a start piping tip, pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.

Bake in the preheated oven until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

In a medium saucepan, heat the milk over medium heat.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain.

Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter and vanilla. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.