Eclairs with vanilla creme filling and chocolate glaze topping

Eclairs with vanilla creme filling and chocolate glaze topping
Choux pastry
1 cup (125 g) flour
100 ml milk
100 ml water
2 tsp (10 g) sugar
1/2 tsp salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Vanilla Pastry Cream
2 cups (480 ml) milk
2 tsp vanilla extract
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornstarch
1 tbsp (15g) unsalted butter
Chocolate Glaze
200 g chocolate (55-70 cocoa), cut in smaller pieces
2/3 cup (155 ml) whipping cream
Method
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