Classic Vanilla Bean Éclairs

For the Choux Pastry

1. 1Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. 2In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
3. 3Remove from heat, add the sifted flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
4. 4Return the saucepan to low heat for 1-2 minutes, stirring constantly, to dry out the dough slightly. This is called 'drying out' the choux.
5. 5Transfer the dough to a large bowl or a stand mixer. Add the eggs one at a time, incorporating each fully before adding the next. The dough should be smooth, glossy, and pipeable, but not too liquid (it should hold its shape).
6. 6Transfer the choux pastry to a piping bag fitted with a large plain or star tip. Pipe 4-inch long éclairs onto the prepared baking sheets, leaving about 2 inches between them.
7. 7Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and firm. Do not open the oven door during the first 20 minutes.
8. 8Turn off the oven and leave the éclairs inside with the door slightly ajar for 10-15 minutes to cool and dry out further. This prevents them from collapsing. Transfer to a wire rack to cool completely.

For the Vanilla Bean Pastry Cream

1. 1In a saucepan, combine milk and the scraped vanilla bean seeds and pod. Bring to a simmer over medium heat, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
2. 2In a separate bowl, whisk together granulated sugar, egg yolks, and cornstarch until pale and smooth.
3. 3Temper the egg mixture by gradually whisking about half of the hot milk into it. Then, pour the egg mixture back into the saucepan with the remaining milk.
4. 4Return to medium heat and cook, whisking constantly, until the cream thickens and comes to a boil. Boil gently for 1 minute, still whisking.
5. 5Remove from heat and stir in the cold butter until fully incorporated.
6. 6Transfer the pastry cream to a clean bowl, cover the surface with plastic wrap (to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until thoroughly cold.

For the Dark Chocolate Glaze

1. 1In a small saucepan, heat heavy cream and corn syrup until just simmering. Remove from heat.
2. 2Add the chopped dark chocolate to the hot cream. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
3. 3Let the glaze cool for about 10-15 minutes until it thickens slightly but is still pourable.

Assembly

1. 1Once the éclairs and pastry cream are cooled, fill a piping bag fitted with a small plain tip with the vanilla bean pastry cream.
2. 2Make two or three small holes on the bottom of each éclair using the piping tip or a skewer, and pipe the pastry cream into the hollow shells until filled.
3. 3Dip the top of each filled éclair into the slightly warm chocolate glaze. Alternatively, spread the glaze evenly with a small offset spatula.
4. 4Place the glazed éclairs on a wire rack or parchment paper and allow the glaze to set at room temperature or in the refrigerator for 15-20 minutes before serving.