Classic Chocolate Eclairs: My Foolproof Eclair Recipe!

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a boil.
2. Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
3. Transfer the dough to a mixing bowl and let it cool slightly (about 5 minutes).
4. Gradually add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy. The dough should form a V shape when lifted with a spoon.
5. Transfer the dough to a piping bag fitted with a large round tip.
6. Pipe 4-inch long strips of dough onto a baking sheet lined with parchment paper, leaving space between each eclair.
7. Chill the piped dough for at least 30 minutes.
8. Preheat oven to 400°F (200°C).
9. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-25 minutes, or until golden brown and puffed up. Important: Do not open the oven door during baking!
10. Turn off the oven and crack the oven door open slightly. Let the eclairs cool in the oven for 30 minutes to prevent them from collapsing.
11. Heat the milk in a saucepan over medium heat until almost simmering.
12. In a separate bowl, whisk together the sugar, cornstarch, and salt.
13. Whisk in the egg yolks until pale and smooth.
14. Gradually whisk a small amount of the hot milk into the egg yolk mixture to temper it.
15. Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk.
16. Cook over medium heat, whisking constantly, until the pastry cream thickens and starts to bubble.
17. Remove from heat and stir in the butter and vanilla extract.
18. Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or until completely cold.
19. Place the chopped chocolate in a heatproof bowl.
20. Heat the heavy cream in a saucepan until almost simmering.
21. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
22. Whisk until smooth and glossy.
23. Once the eclairs are completely cool, use a small knife or piping tip to poke 2-3 holes in the bottom of each eclair.
24. Fill a piping bag fitted with a small round tip with the chilled pastry cream.
25. Pipe the pastry cream into the eclairs through the holes.
26. Dip the tops of the filled eclairs into the chocolate ganache.
27. Let the ganache set slightly before serving.