Choux Pastry:

1. In a Medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat then remove from heat and stir in 1 cup flour all at once with a wooden spoon.
2. Once the flour is incorporated, place back over medium heat about 1 1/2 to 2 minutes stirring constantly (to release extra moisture and partially cook flour), or until dough comes together into a smooth ball and a thin film forms on bottom of pan.
   
3. Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth and forms a thick ribbon when pulled up.
   

4. Put the pastry dough into a tipless piping bag (or zip-top bag) and pipe eclairs onto a parchment-lined baking sheet. Pipe 18-20 (4” long and 3/4” wide) strips, keeping them about 2" apart.

   

5. Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30 minutes longer or until golden brown. Transfer to wire rack to cool while making pastry cream.
   

Pastry Cream:

1. In a medium saucepan bring 2 cups milk to a boil, stirring to prevent film from forming.

2. In a separate large bowl, whisk together 3/4 cup sugar, 1/4 cup corn starch and pinch of salt. Add 4 egg yolks and whisk until smooth, creamy and lightened in color – it takes a couple of minutes but it will get there.
   

3. While whisking constantly, add hot milk in a steady stream until all of it is incorporated. Pour mixture back into saucepan and bring to a boil while whisking constantly then whisk another 30 seconds until mixture is thick and pudding-like in consistency.

   

4. Transfer pastry cream to a medium bowl and whisk in vanilla extract. Cut butter into pieces and quickly whisk into the custard until fully incorporated Cover with plastic directly over the surface of the cream, let it cool slightly then refrigerate 30 minutes or until cool.

Chocolate Glaze:

1. Heat 1/2 cup heavy whipping cream in a saucepan until it is just at a simmer then remove from heat and add in the chocolate chips. Whisk gently until a smoth chocolate ganache sauce appears.

Putting it All Together:

1. With a small knife, poke 2-3 holes through the bottom of each cooled pastry. Pipe cream inside, scraping off excess.
   
2. Dip the top half of filled and eclairs into the chocolate sauce, allowing excess to drip off.