Professional Baker Teaches You How To Make ECLAIRS!

Learn to bake profiteroles and Éclairs at home with Anna. Recipe and ingredients below. INGREDIENTS Fore the Pastry Cream - 1 cup 2% milk - ½ vanilla bean OR 1 1/2 tsp vanilla bean paste - 3 large egg yolks - 3 Tbsp sugar - 2 Tbsp cornstarch - 2 Tbsp unsalted butter, cut into pieces Choux Paste - ¾ cup 2% milk - ¾ cup water - 1/2 cup 2 Tbsp unsalted butter - 2 tsp sugar - ½ tsp salt - 1 ⅔ cup all-purpose flour - 5 large eggs, at room temperature Chocolate Glaze - 4 oz bittersweet chocolate, chopped - ¼ cup unsalted butter - 1 Tbsp corn syrup Sugar Glaze - 1 ½ cup icing sugar, sifted - 3 Tbsp 2% milk - 1 ½ Tbsp unsalted butter, melted BAKING DIRECTIONS Pastry Cream 1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer. 2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl wi