Classic Eclairs Recipe

Remove from heat and stir in vanilla extract and butter. Cover with plastic wrap pressed against the surface. Chill until ready to use.
Prepare the Choux Pastry:
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a saucepan, combine milk, water, sugar, salt, and butter. Bring to a boil.
Remove from heat and add flour all at once. Mix vigorously until dough forms a ball and pulls away from the pan.
Return to low heat and stir for 1-2 minutes to remove moisture. Transfer to a bowl and let cool slightly.
Beat in eggs one at a time until smooth. Transfer to a piping bag with a ½-inch (1 cm) tip.
Pipe and Bake:
Pipe 4-5 inch (10-12 cm) strips onto the baking sheet. Dust with powdered sugar.
Bake for 40 minutes. After 10 minutes, slightly open the oven door to release steam, and continue baking.
Prick baked eclairs with a skewer to release steam and cool on a rack.
Fill the Eclairs:
Whisk the chilled pastry cream until smooth. Transfer to a piping bag with a ¼-inch (5-6 mm) tip.
Fill eclairs by piping cream into holes at the base.