Eclairs with Pastry Cream: Shatter Crisp

Instructions:

1. In a saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat.
2. Remove from heat and stir in the flour all at once. Stir vigorously until a dough ball forms and pulls away from the sides.
3. Return to medium heat for 2 minutes, stirring constantly until a thin film forms on the bottom of the pan to ensure moisture evaporation.
4. Let the dough cool slightly. Add eggs one at a time, beating fully after each addition until the batter is glossy and forms a 'V' shape when lifted with a spatula.
5. Pipe 4-inch logs onto a baking sheet with parchment paper. Bake at 400°F (200°C) for 15 minutes, then lower heat to 350°F (175°C) for another 15-20 minutes until mahogany-colored and firm.
6. Prepare pastry cream by heating milk and vanilla. Whisk egg yolks, sugar, and cornstarch together; temper the mixture with hot milk, then cook until thickened. Stir in softened butter and chill for 4 hours.
7. Prepare the chocolate glaze by heating heavy cream and butter, then pouring over chopped semi-sweet chocolate and stirring until smooth.
8. Fill the cooled choux shells with the chilled pastry cream and dip the tops into the glossy chocolate glaze.