Classic Eclairs Recipe

For the Vanilla Pastry Cream:

2 cups (480 ml) milk
2 tsp vanilla extract
4 egg yolks
⅓ cup (70 g) sugar
⅓ cup (40 g) cornstarch
1 tbsp (15 g) unsalted butter
For the Chocolate Glaze:

7 oz (200 g) chocolate (55-70% cocoa), chopped
⅔ cup (155 ml) whipping cream
Directions
Prepare the Vanilla Pastry Cream:
In a bowl, whisk egg yolks and sugar until pale. Mix in cornstarch.
Heat milk in a saucepan until simmering. Gradually whisk ⅓ of the hot milk into the egg mixture to temper it.
Pour the tempered mixture into the saucepan and cook over medium heat, whisking constantly until thickened and boiling.