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1
Pate a Choux: Preheat oven to 425 degrees F.
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2
Bring salt, water, and butter to a boil.
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3
Add flour all at once and stir until it forms a film on the bottom of the pot.
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4
Cool mixture and add eggs 1 at a time until completely incorporated.
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5
Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan.
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6
Bake for 17 minutes.
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7
Turn oven down to 350 degrees for 15 more minutes.
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8
Pastry Cream: Scald milk with 3/4-cup sugar and salt.
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9
Whisk yolks and remaining 3/4-cup sugar until pale and ribboning.
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10
Whisk in flour and cornstarch.
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11
Slowly, while whisking, pour in scalded milk.
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12
Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form.
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13
Put mixture in a bowl and add vanilla.
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14
Cover with plastic wrap and refrigerate until set, about 1 hour.
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15
Ganache: Melt chocolate and butter together over low heat, stirring constantly.
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16
Using a paring knife, poke a hole into 1 end of each eclair shell.
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17
Put a small open tip on a pastry bag and fill bag with cream.
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18
Squirt cream into each shell until eclairs feel heavy.
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19
Dip top of each filled eclair into chocolate ganache.
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20
Serve cold or at room temperature.
