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1
Preheat the oven to 400.
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2
In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat.
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3
Remove the pan from the heat.
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4
Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan.
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5
Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute.
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6
Add the eggs, 1 at a time, beating well after each addition.
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7
Transfer the dough to a pastry bag fitted with a 1-inch round tip.
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8
Pipe twelve 5-inch-long logs onto a baking sheet and bake for 10 minutes.
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9
Turn the oven down to 325 and bake the shells for 30 minutes longer, or until golden brown.
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10
Transfer to a rack and let cool.
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11
In a medium saucepan, bring the milk, vanilla bean and seeds just to a boil.
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12
Meanwhile, in a large bowl, whisk the sugar with the cake flour and salt.
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13
Whisk in the egg and egg yolks.
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14
Slowly add the hot milk, whisking constantly.
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15
Pour the mixture back into the saucepan and bring to a boil over moderate heat, whisking constantly.
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16
Continue to boil the pastry cream, whisking constantly, until thick, about 30 seconds longer.
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17
Immediately strain the pastry cream through a fine sieve into a medium bowl.
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18
Cover with plastic wrap and refrigerate for at least 30 minutes, or until cool.
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19
In a medium bowl, whip the heavy cream until soft peaks form.
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20
Whisk the pastry cream, then fold in the whipped cream until blended.
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21
In a medium bowl, melt the chocolate in a microwave oven.
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22
Whisk in the butter until smooth.
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23
With a serrated knife, split the eclair shells lengthwise.
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24
Spoon a generous amount of the pastry cream into the bottom half of each shell.
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25
Dip the top half of each shell into the chocolate glaze, close the eclairs and serve.
