• Preheat oven 400 (I used convection setting at 400)
• Place the water, butter, salt and sugar in a pot and cook over medium, stir occasionally.
• Once it hits a boil, remove the pot from the heat and stir in the flour with a wooden spoon. Once combined and forming a ball (1 min) return the pot to medium heat and cook for 2-3 mins while stirring. (A film on the pot developing is good)
• Place dough in mixer and let run a few minutes to remove all of the steam.
• Slowly add eggs while mixing and continue to run mixer until the dough leaves lines as it spins. When picking up the beater the batter should form a v off of the bottom.
• Place dough in a 14 inch pastry bag with a 1/2 inch french star tip.
• Pipe slowly at a 45 degree angle touching the silpat or parchment. (I now prefer parchment) This helps keep them wide and not too skinny. Each eclair should about 5 inches.
• Dust with powdered sugar.
• Bake 20-25 mins and check them. You can prick the sides with a toothpick to release steam.
• Continue baking until golden-approx 5-10 more mins but keep eye on them.
• Let cool 10 mins on tray then move to a rack.
• Slice and fill.

Pastry Cream

• Heat milk in a pot on low until it reaches a simmer.
• In a bowl, add yolks, whole egg, sugar, vanilla paste and mix.
• Add cornstarch to the eggs and whisk smooth.
• Pour 1/2c. of the warm milk into the eggs and whisk to temper.
• Pour the eggs into the milk, whisking constantly.
• Heat over medium to a boil.
• Continue to whisk while cooking another minute. It should be very thick.
• Remove heat and whisk in cold butter.
• Strain through a fine mesh sieve.
• Press a piece of plastic on the surface and chill in fridge.
• Once cold, fold in equal parts of the cold cream. (This is diplomat cream.)

Chocolate Glaze

• Microwave butter and chocolate until smooth.
• Whisk in corn syrup.

Assembly

• Slice eclairs.
• Pipe in cream.
• Dip tops in chocolate and place on top of the cream.
• Devour!