Classic French Vanilla Eclairs with Dark Chocolate Glaze

In a mixing bowl, whisk together 1 pieces Eggs size M, 27 gr Sugar, ¹/₄ tsp Table salt, and 15 gr Cornstarch for desserts until completely smooth and lump-free.

Heat 120 ml Milk (whole) in a saucepan over medium heat until steaming, gradually pour half into the egg mixture while whisking constantly to temper, then return everything to the saucepan and cook while stirring vigorously until thickened and gently bubbling.

Remove the custard from heat, stir in 15 gr Butter and 3 ml Vanilla Extract until glossy, transfer to a shallow bowl, cover with plastic wrap pressed directly onto the surface, and chill in the refrigerator for at least 1 hour.

In a clean heavy-bottomed saucepan, bring 30 ml Water, 30 ml Milk (whole), 30 gr Butter, 3 gr Sugar, and ¹/₄ tsp Table salt to a rolling boil over medium heat, dump in 40 gr Flour all at once, and stir vigorously with a wooden spoon over low heat for 2 minutes until a smooth dough pulls away from the sides and leaves a thin film on the bottom.

Transfer the warm choux dough to a bowl, allow it to cool for 5 minutes, then gradually beat in the remaining 1 pieces Eggs size M in small additions until the batter is glossy, smooth, and drops slowly from the spatula in a distinct V-shape.

Preheat your oven to 200°C (392°F), pipe the dough through a star-tipped piping bag into 10-centimeter strips onto a parchment-lined baking tray, lower the oven immediately to 180°C (356°F), bake for 30 minutes without opening the door until puffed and deep golden, then pierce each base with a skewer and cool completely on a wire rack.

Whisk the chilled vanilla custard briefly until smooth, load it into a piping bag fitted with a narrow round tip, and pipe the filling generously into each cooled eclair through two small holes in the bottom.

Warm 25 ml Dairy Cooking Cream until gently steaming, pour over 30 gr Dark chocolate and the remaining 5 gr Butter, whisk until glossy and uniform, dip the top surface of each filled eclair into the warm glaze, and chill for 15 minutes to set before serving.