Eclairs with Crème Pâtissière

Put the water in a pot over the stove with a pinch of salt and vanilla

When it boils, add the flour and stir quickly; cook for 5 minutes until the dough is cooked

Turn off the heat and let it cool slightly before adding the eggs one at a time and beating quickly to obtain a sticky dough

Transfer the sticky dough to a piping bag and pipe the éclairs lengthwise in the traditional shape

Bake the choux at high heat for only ten minutes, then lower the temperature to 180°C, taking care never to open the oven door

Leave them for about twenty to twenty-five minutes, then turn off the oven and let them rest inside the oven for about ten minutes... this is essential for successful éclairs and to ensure they don't collapse

Allow the éclairs to cool completely to room temperature before filling them

Put 1 cup of milk in a pot over the heat

In a bowl, whisk the egg yolks, sugar and cornstarch

When the milk is hot, pour a little of it over the egg mixture in the bowl and whisk quickly so the eggs don't cook

Pour the bowl's contents back into the pot of hot milk and whisk quickly. When the mixture thickens slightly, remove from heat, transfer to a bowl and let it cool, making sure to cover the surface with plastic wrap touching the crème pâtissière to prevent a skin

When the cream has cooled, slice the éclairs on the side with a knife and fill them using a piping bag

Dip one side of each éclair into the melted chocolate (using a double boiler)

Refrigerate the éclairs with crème pâtissière and serve them chilled