Choux
Put water, milk, butter, sugar, and salt in a tall saucepan and bring to a boil.
Once it boils, remove from heat, add the flour all at once, and stir vigorously until completely mixed; let it dry for another 2 minutes on the heat.
Pour into a large bowl, beat the eggs, and add them in several times while stirring vigorously.
The batter is ready when you take a scoop with your spatula, let the batter slide off the spatula, and it breaks off nicely at a point; add some beaten egg if the dough needs to be thinner.
Preheat the oven to 180°.
Take a baking sheet with parchment paper.
Put the batter in a piping bag with a round plain nozzle, the diameter of a thick pea.
Pipe low straight lines of about 10cm, round thick lines, not flat.
Brush with a soft brush with egg wash.
Bake for about 20 minutes until golden brown, lower to 150° and bake for 5 minutes with the door open so that moisture escapes and they do not collapse.
Remove from the oven and let cool.
Pastry cream
Put the sugar, cornstarch, and vanilla seeds in a bowl, add the yolks, and beat well.
Stir in 50 ml of milk and beat well.
Put the rest of the milk and the scraped vanilla pod in a tall saucepan and bring to a boil, remove from heat, add the egg mixture, beat well, and put back on the heat to bring to a boil.
Let it come to a boil and keep stirring vigorously, pour into a baking dish and cover with plastic wrap so that no skin forms.
Topping
Melt the chocolate and cream together in a bain-marie or microwave, stirring until a shiny beautiful ganache forms.
Pour it into an elongated dish; if it thickens, you can always put it back in the microwave.
Make a hole at the bottom of each éclair in the middle with the round nozzle.
Stir the pastry cream to loosen it and put it in a piping bag with the round nozzle.
Insert the nozzle into the hole and pipe in the cream.
Finish it off with the chocolate: dip it into the chocolate ganache, let it drip for a moment, and you are all set to enjoy!
