Ingredients

For the Choux Pastry:
1/2 cup (120ml) water
1/2 cup (120ml) milk
1/2 cup (115g) unsalted butter
1/2 tsp salt
1 cup (125g) all-purpose flour
4 large eggs

For the Pastry Cream:
2 cups (500ml) milk
4 egg yolks
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
1 tsp vanilla extract

For the Chocolate Ganache:
4oz (115g) dark chocolate
1/2 cup (120ml) heavy cream

Directions

Heat milk, water, butter, and salt. Stir in flour, then add eggs.

Pipe onto a baking sheet and bake at 375°F (190°C) for 30-35 minutes.

Whisk milk, egg yolks, sugar, and cornstarch. Cook until thickened.

Cut in half or pipe in pastry cream.

Heat cream, pour over chocolate, and stir.

Dip éclairs in ganache, let set, and enjoy!