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CHOUX PASTRY FOR THE ECLAIRS
8 fl oz water
4 oz unsalted butter
½ tsp kosher salt use less, if you’re using fine salt or table salt
1 tbsp granulated white sugar
5 oz bread flour sifted (or AP flour, I prefer bread flour for eclairs)
1 tsp vanilla extract optional
8 oz eggs about 4 large eggs
FILLING FOR THE ECLAIRS
1 ½ batches of Vanilla Pastry Cream
OR
1 ½ batches of Chocolate Pastry Cream
CHOCOLATE GLAZE
12 oz semisweet chocolate
6 fl oz whipping cream ¾ cup
A generous pinch of kosher salt
2 tbsp unsalted butter
2 tbsp corn syrup optional