Chocolate Éclairs “Don’t scroll away! The full recipe is waiting for you in the first comment

Heat milk until steaming.

In bowl, whisk yolks, sugar, and cornstarch.

Slowly pour warm milk into egg mixture while whisking.

Return to saucepan and cook over medium heat, stirring, until thick.

Remove from heat. Stir in butter and vanilla.

Cover with plastic touching surface. Chill completely.

 3. Chocolate Glaze

Ingredients:

• 4 oz (115 g) semi-sweet chocolate

• ½ cup (120 ml) heavy cream

  Instructions:

  1. Heat cream until hot (not boiling).

  2. Pour over chopped chocolate.

  3. Let sit 2 minutes, then stir smooth.

  4. Dip tops of filled éclairs into glaze.

  5. Refrigerate 30 minutes to set.

      Assembly:

     1. Poke 2–3 small holes in bottom of each éclair.

     2. Pipe pastry cream inside until full.

     3. Dip tops in chocolate glaze.

     4. Chill before serving.