Pate A Choux: Combine water, butter, and a pinch of salt in a small pot. Place over medium heat.

When the mixture comes to a boil, remove from the heat and add the flour all at once. Stir quickly to combine and form a dough.

Return the pot to medium heat and continue stirring until a thin film develops on the bottom of the pot.

Transfer mixture to the bowl of a stand mixer. Let cool for 10 minutes.

Whisk eggs together in a small bowl. With the mixer running, add eggs a little at a time into the flour mixture. Wait until the egg is completely incorporated until adding the next amount.

As you near the end of the eggs, check the consistency of the dough by lifting the paddle up from the choux pastry. The mixture should fall slowly and form a “V” shape. If it stays stuck to the paddle, add a little more egg and check again.

Transfer the choux paste to a piping bag fitted with a French star tip. Pipe 3 inch eclairs onto a parchment lined baking sheet.

Bake at 400°F (200°C) for 20 minutes. Lower the temperature to 325°F (160°C) and bake for another 10-20 minutes or until they are golden brown and feel hollow on the inside.

After removing the choux from the oven, poke two holes in the bottom of each eclair and return to the tray upside down to allow steam to escape.

Pastry Cream: Split a vanilla bean in half leaving the very top intact. Scrape the beans from each half of the pod and place in a small pot along with the whole bean.

To the pot, add milk, first amount of sugar, and a pinch of salt. Place over medium-low heat.

While the milk is heating up, add egg yolks, cornstarch and sugar to a heat proof bowl. Whisk to combine.

When the milk comes to a simmer, remove from the heat. While whisking continuously, add a tablespoon at a time to the yolk mixture. Continue adding the hot milk a tablespoon at a time until half of the milk is added in with the yolks. Then transfer the yolk mixture into the pot with the remaining milk.

Remove the vanilla bean pod and return the pot to medium heat. Whisk continuously until the cream thickens. Once it starts to bubble, cook for two more minutes. Remove from the heat and pass through a sieve.

Add softened butter and whisk to combine. Lastly, plastic wrap up against the surface of the cream and refrigerate until cool and ready to use.

Before using, stir with a spatula to loosen the cream.

Ganache: Chop dark chocolate into small pieces and place in a heat proof bowl.

Pour heavy cream and a pinch of salt into a small pot. Place over medium heat.

When the cream comes to a simmer, remove from the heat and pour over the chocolate. Let the mixture sit for two minutes undisturbed.

After two minutes whisk to combine until the ganache is homogenous.

Assembly: Fit a piping bag with a round tip and fill with the pastry cream.

Once the eclair shells are cooled, pipe the pastry cream into the two holes made to allow steam to escape.

Dip the tops of the eclairs into the chocolate ganache, let the ganache drip off for a few seconds, and carefully place onto a baking tray lined with parchment or serving plate.