-
1
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
-
2
Immediately turn off the heat and set aside to infuse for 15 minutes.
-
3
In a bowl, whisk the egg yolks and sugar until light and fluffy.
-
4
Add the cornstarch and whisk vigorously until no lumps remain.
-
5
Whisk in 1/4 cup of the hot milk mixture until incorporated.
-
6
Whisk in the remaining hot milk mixture, reserving the saucepan.
-
7
Pour the mixture through a strainer back into the saucepan.
-
8
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
-
9
Remove from the heat and stir in the butter.
-
10
Let cool slightly.
-
11
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
-
12
Chill at least 2 hours or until ready to serve.
-
13
The custard can be made up to 24 hours in advance.
-
14
Refrigerate until 1 hour before using.
-
15
Pastry: Preheat the oven to 425 degrees.
-
16
Line a sheet pan with parchment paper.
-
17
In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat.
-
18
When it boils, immediately take the pan off the heat.
-
19
Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
-
20
Return to the heat and cook, stirring, 30 seconds.
-
21
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
-
22
Mix at medium speed.
-
23
With the mixer running, add 3 eggs, 1 egg at a time.
-
24
Stop mixing after each addition to scrape down the sides of the bowl.
-
25
Mix until the dough is smooth and glossy and the eggs are completely incorporated.
-
26
The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
-
27
If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
-
28
Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them.
-
29
You should have 8 to 10 lengths.
-
30
Egg Wash: In a bowl, whisk the egg and water together.
-
31
Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.
-
32
Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more.
-
33
Try not to open the oven door too often during the baking.
-
34
Let cool on the baking sheet.
-
35
Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip).
-
36
Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
-
37
Glaze: In a small saucepan, heat the cream over medium heat just until it boils.
-
38
Immediately turn off the heat.
-
39
Put the chocolate in a medium bowl.
-
40
Pour the hot cream over the chocolate and whisk until melted and smooth.
-
41
Set aside and keep warm.
-
42
The glaze can be made up to 48 hours in advance.
-
43
Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
-
44
Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan.
-
45
Chill, uncovered, at least 1 hour to set the glaze.
-
46
Serve chilled.
