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Make the Choux Pastry
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once, stirring quickly until a smooth dough forms and pulls away from the pan.
- Remove from heat and let cool 5 minutes.
- Add eggs one at a time, mixing well after each until smooth and glossy.
- Transfer dough to a piping bag with a round tip.
- Pipe long strips onto a lined baking tray.
- Bake at 200°C (400°F) for 20 minutes, then lower to 180°C (350°F) and bake 10 more minutes.
- Turn oven off, crack the door, and let éclairs dry inside for 10 minutes. Cool completely.
Make the Cream Filling
- Heat milk until warm.
- Whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly add milk while whisking, then return to heat.
- Cook until thick. Remove from heat, add vanilla and butter.
- Cool completely.
Chocolate Glaze
- Heat cream until hot (not boiling).
- Pour over chopped chocolate and butter.
- Stir until smooth and glossy.
Assemble
- Fill éclairs with cream using a piping bag.
- Dip tops into chocolate glaze.
- Chill 30 minutes before serving.
Why Everyone Will Be Shocked 
- Light, airy shells
- Ultra-creamy filling
- Rich chocolate topping
- Looks bakery-made, tastes even better
If you want:
- Coffee, pistachio, or caramel filling
- No-cream whipped filling
- Mini party éclairs
- or a viral Facebook caption
Just tell me 
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