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1
Preheat the oven to 400 degrees F. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted.
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2
Bring the liquid up to a boil.
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3
Whisk in the sugar.
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4
Combine the flour, baking powder and salt.
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5
Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan.
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6
Remove from the heat and turn into a bowl, of an electric mixer.
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7
Beat the dough on medium speed and add the eggs, 1 at a time.
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8
Continue beating until the dough no longer looks slippery.
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9
Remove the dough from the mixer and cool.
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10
Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs onto a parchment lined baking sheet, about 2 inches apart or use a large spoon and spoon them onto the baking sheet.
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11
Place the pan in the oven and bake for 10 minutes.
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12
Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
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13
Do not remove the sheet from the oven until the rounds are firm to the touch.
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14
Cool the shells before filling.
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15
Place the pastry cream in a pastry bag, fitted with a round tip, and fill each shell with the filling.
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16
Dip the top of each eclair in the chocolate.
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17
Set aside until the topping as set.
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18
Place the eclairs on a platter.
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19
Garnish with confectioners' sugar
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20
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
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21
Whisk to blend well.
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22
Set aside.
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23
Combine the remaining 1 1/2 cups cream and sugar in a large heavy-bottomed saucepan over medium heat.
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24
Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
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25
Slowly add the egg yolk mixture, whisking constantly and cook until it thickens, about 5 minutes.
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26
Be forewarned: the mixture will break.
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27
Don't be alarmed.
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28
Pour it into a glass bowl.
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29
Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming.
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30
Let cool completely at room temperature.
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31
When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
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32
Beat at a medium speed to combine the mixture.
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33
If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
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34
Whip until you have a thick and creamy custard.
