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1
In a large saucepan, combine the milk, sugar, vanilla bean and seeds and bring to a boil.
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2
Simmer over moderate heat for about 1 hour and 40 minutes, stirring frequently, until the milk jam is golden and the consistency of sour cream; the milk jam may break and separate.
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3
Discard the vanilla bean.
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4
Transfer the milk jam to a blender or food processor and process until smooth and creamy, about 1 minute.
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5
Transfer the milk jam to a heatproof container and refrigerate.
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6
Meanwhile, preheat the oven to 400.
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7
Line 2 large baking sheets with parchment paper.
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8
Position racks in the middle and lower third of the oven.
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9
In a medium saucepan, bring the water to a boil.
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10
Add the butter and salt and cook over moderate heat just until the butter is melted.
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11
Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a cohesive mass, 1 to 2 minutes.
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12
Remove from the heat and let stand for 2 minutes.
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13
Using a handheld electric mixer, beat the dough at medium speed for 1 minute.
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14
Beat in 1 egg at a time until a sticky dough forms.
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15
Transfer the dough to a large pastry bag fitted with a 1-inch plain tip.
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16
On each baking sheet, pipe out eight 6-by-1-inch ropes.
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17
Using a moistened finger tip, smooth out any points or spikes of dough.
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18
Bake the eclairs for 25 minutes, until lightly golden and risen, shifting the pans from top to bottom and front to back halfway through.
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19
Reduce the oven temperature to 250 and bake for 20 minutes longer, until the eclairs are crisp and golden.
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20
Carefully poke both ends of each eclair with a skewer to allow steam to escape.
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21
Turn the oven off and let the eclairs sit with the door slightly ajar for 30 minutes, until the insides are somewhat dry.
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22
Remove from the oven and let cool completely.
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23
In a large bowl, using an electric mixer, beat the heavy cream at high speed until firm.
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24
Transfer 3/4 cup of the milk jam to a medium bowl and beat in one fourth of the whipped cream.
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25
Fold the milk jam mixture into the remaining whipped cream until no streaks remain.
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26
Fill a pastry bag fitted with a 1/4-inch plain tip with half of the milk jam cream.
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27
Squeeze the cream into both ends of each eclair to fill.
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28
Alternatively, split each eclair horizontally, spoon the filling in and replace the tops.
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29
Transfer the eclairs to a platter.
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30
Spoon about 1/2 cup of the milk jam into a microwave-safe bowl and heat until spreadable, about 20 seconds.
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31
Spread about 1 1/2 teaspoons of the milk jam on top of each eclair and serve.
