Classic Vanilla Eclairs

For Vanilla Pastry Cream

1. In a large bowl, whisk the egg yolks until combined. Add in the cornstarch and half of the sugar. Whisk again until creamy
2. In a large saucepan, bring the milk and the other half of the sugar to a boil. Remove from heat
3. Carefully, temper the eggs, that means to bring up the temperature of the yolks without cooking. To do that, add a bit of the hot milk mixture into the yolks while whisking vigorously. Then slowly add the rest of the milk mixture. Do not stop whisking 
4. Pour the whole mixture back into the pot and cook over medium heat until the mixture thickens
5. Strain the pastry cream into a clean bowl and add the vanilla and butter. Stir until butter melts 
6. Cover the bowl with plastic wrap. Make sure the plastic wrap touches the pastry cream directly (to avoid creating a film) 
7. Refrigerate for 2 hours or until completely chilled. 

For Pate Au Choux

1. Make 5" straight lines in parchment paper using a pencil. Turn the paper over and use it to line a sheet pan
2. In a large pot, heat the water, butter, milk, sugar, vanilla and salt on medium heat until the mixture boils
3. When the mixture boils dump all the flour at once and mix vigorously with a wooden spoon until all the white specks disappear and the dough pulls away from the walls of the pot
4. Place the dough in a mixer fitter with a paddle attachment and mix on medium speed for a few minutes to cool down the dough
5. In a small bowl, whisk all the together until combined
6. Slowly add the eggs into the dough while the mixer is still running
7. Pate Au Choux should be shiny and hold its shape
8. Place dough in a piping  bag fitted with a star tip
9. Using the straight lines as a guide, pipe the eclairs onto the parchment paper lined cookie sheet
10. Freeze dough for a couple of hours
11. Preheat oven to 350 degrees F
12. Bake for 35-45 minutes or until eclairs are golden and firm to the tough
13. Remove from heat and cool 
14. Make 3 holes on the bottom using a knife or piping tip

For Glaze

1. Place all ingredients minus the teaspoon of milk in a bowl. Mix until combined. If needed add the teaspoon of milk
2. Add the food color of your choice (if desired)
3. Glaze should be thick but still pourable

Assembly

1. Place chilled pastry cream in a piping bag fitted with a small tip
2. Pipe in the cream into each of the holes of the eclair until the pastry feels full
3. Clean the bottom of the eclair with a spatula
4. Dip each eclair into the glaze while shaking off the excess. Decorate with sprinkles (optional)