Classic Chocolate Eclairs

Make the pastry cream (first)

1. Heat the milk. In a medium saucepan, warm the milk with about half of the sugar over medium heat until steaming and just starting to bubble around the edges.

2. Whisk the yolks. In a bowl, whisk egg yolks with the remaining sugar, cornstarch, and salt until thick and smooth.

3. Temper. While whisking constantly, slowly pour about 1/2 cup of hot milk into the yolk mixture. Then pour the yolk mixture back into the saucepan.

4. Cook until thick and bubbling. Cook over medium heat, whisking constantly, until the cream thickens and comes to an active bubble. Keep it bubbling gently while whisking for about 30 to 60 seconds so the cornstarch fully sets. Do not stop early, or the cream can loosen after chilling.

5. Finish and chill. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve if you want it ultra-smooth. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 to 2 hours.

Bake the choux shells

1. Prep. Heat oven to 425°F. Line a sheet pan with parchment.

2. Boil the base. In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a full boil.

3. Add flour and cook the dough. Add flour all at once and stir vigorously. Keep stirring and cooking for 2 to 3 minutes until a smooth ball forms and a thin film appears on the bottom of the pan.

4. Cool briefly. Transfer dough to a bowl and let it cool for about 5 minutes. You want it warm, not hot enough to scramble eggs.

5. Add eggs. Beat in eggs one at a time, mixing well after each. The dough will look broken at first, then come together glossy and thick. Stop when it falls from a spatula in a thick V shape.

6. Pipe. Pipe 4 to 5 inch logs onto the pan, spacing them apart. Smooth any sharp points with a wet fingertip.

7. Bake. Bake at 425°F for 10 minutes, then reduce to 375°F and bake 18 to 22 minutes more, until deep golden and crisp.

8. Dry out. Turn off the oven, crack the door, and let shells sit 10 minutes. Move to a rack to cool completely.

Fill and glaze

1. Fill the eclairs. Transfer cold pastry cream to a piping bag. Poke 2 to 3 small holes in the bottom of each shell and pipe until the eclair feels heavier and full. Or slice and fill like a sandwich if you prefer easy mode.

2. Make the glaze. Put chopped chocolate in a bowl. Heat cream (and corn syrup, if using) until steaming, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Add a pinch of salt.

3. Dip. Dip the top of each filled eclair into the glaze, letting excess drip back into the bowl. Set on a rack or tray.

4. Set and serve. Let glaze set at room temp for about 15 minutes, or refrigerate briefly. Serve the same day for the crispest shell.