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