Eclairs Recipe

In a saucepan, bring water and butter to a boil. Add flour and stir until mixture forms a ball.

Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, then stir in vanilla extract.

Transfer mixture to a piping bag and pipe 4-inch strips onto a greased baking sheet.

Bake at 400°F for 25-30 minutes until golden brown. Let cool on a wire rack.

In a saucepan, heat milk over medium heat until steaming. In a separate bowl, whisk together sugar, cornstarch, and salt.

Gradually whisk sugar mixture into hot milk. Cook, stirring constantly, until thickened.

Remove from heat and let cool. Once cooled, transfer custard to a piping bag.

Cut eclairs in half horizontally. Pipe custard onto the bottom half of each eclair.

In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth.

Dip the top half of each eclair into the chocolate glaze and place on top of the custard-filled bottom half.

Refrigerate for 1 hour before serving.