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1
In a medium sauce pot over medium heat, combine the sugar, salt, and 3 cups of the milk, and bring up to a bubble.
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2
While the milk is heating up, combine the remaining 1/4 cup of milk with the cornstarch in a bowl and stir until completely dissolved.
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3
In another large bowl, break up the egg yolks and whisk them together.
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4
Using a whisk, add the cornstarch mixture to the simmering milk and stir continuously until thickened, about 2 minutes (its OK if the mixture comes to a low boil).
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5
When the mixture has thickened, slowly add a couple ladlefuls of the hot liquid to the bowl with the egg yolks while whisking constantly.
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6
Add the egg yolk mixture back to the pot, return it to medium heat, and simmer until thickened, about 2 minutes.
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7
Remove the pot from the heat and stir in the vanilla extract.
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8
Transfer the mixture to a bowl and cover with plastic wrap, pushing the plastic down so that it covers the surface of the cream to prevent a skin from forming.
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9
Refrigerate until chilled, at least 2 hours and up to overnight.
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10
Preheat the oven to 400F.
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11
In a medium sauce pot over medium-high heat, combine 1 cup water, the butter, and salt.
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12
Heat until the butter has melted and the water is boiling.
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13
Add the flour and cook, stirring constantly with a wooden spoon, until the mixture begins to create a dough ball in the center of the pot and the dough is completely pulling away from the sides of the pan, about 2 minutes.
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14
Transfer the mixture to a mixing bowl or the bowl of a stand mixer fitted with a paddle attachment.
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15
On low speed, add the eggs to the mixture one at a time, scraping the sides of the bowl well after each addition and beating until the bowl feels cool (the mixture should be very smooth and silky).
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16
Transfer the mixture to a plastic food-storage bag and cut 1/2 inch off of one corner to create a pastry bag.
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17
On a baking sheet lined with parchment paper, pipe out about sixteen 4-inch-long lines of dough to make small eclairs.
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18
Leave about 2 inches of space between each eclair.
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19
Bake until golden brown and puffed, about 40 minutes.
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20
The pastries can be made a day or two ahead of time and kept in an airtight container at room temperature.
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21
If they feel soggy when you take them out, pop them into a 400F oven for a couple of minutes until they crisp up again.
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22
Allow them to cool before filling.
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23
Place the chopped chocolate in a small to medium-size stainless-steel or glass mixing bowl and set aside.
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24
Heat the cream in a small sauce pot over medium heat and carefully bring to a boil.
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25
Be careful; the cream can burn quickly.
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26
Remove the cream from the heat and pour it over the chocolate in the bowl.
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27
Immediately start stirring to fully incorporate the chocolate.
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28
Stir until it is melted.
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29
Cool the chocolate slightly before using.
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30
To assemble the eclairs, give the pastry cream a stir and smooth it out, then transfer it to a plastic food-storage bag.
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31
Cut off about 1/4 inch from one corner to make a pastry bag.
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32
Using a chopstick or the tip of a pair of scissors, poke a hole in one end of each baked pastry.
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33
Squeeze the pastry cream into each opening, filling the pastries.
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34
To finish, spoon about 1 tablespoon of the warm icing across the top of each eclair or dip the top of each eclair in the icing.
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35
Serve immediately or refrigerate until ready to serve.
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36
You may spread a simple chocolate frosting on top instead of the melted chocolate if youd like.
