Éclair

To make the éclairs, start with the choux pastry: put water, sugar 1, salt, and butter 2 in a saucepan. Bring to a boil, at which point add the flour all at once, stirring quickly with a wooden spoon 3.

Continue cooking, stirring 4, until a white film forms on the bottom of the pot and the mixture pulls away uniformly from the sides 5. Remove from the heat and transfer the mixture to a stand mixer with a paddle attachment 6, then let it run for a minute to cool it down slightly.

Add the eggs one at a time 7, ensuring each one is well incorporated before adding the next 8. You'll know the mixture is ready when lifting the paddle forms a sort of triangle as it falls. The choux pastry is ready 9.

Place it in a piping bag with an 18 mm plain nozzle 10. Pipe onto a baking sheet with parchment paper, creating strips about 4-5 inches long 11. Space them apart so they have room to expand during baking 12. You should get about 2 sheets: it's recommended to bake them one at a time.

Bake in a preheated static oven at 365°F for about 30 minutes. They should be light and crispy when done 13. Remove from the oven and let cool. Meanwhile, prepare the custard: heat the milk with the vanilla seeds in a saucepan 14, while in a bowl, mix sugar and egg yolks 15.

Mix, then add the flour 16. Gradually pour the warmed milk into the egg mixture 17, continuing to stir 18.

Once done, return everything to the heat 19, stirring with a spatula until it starts to thicken. Once it reaches a boil, pour the cream into a bowl and let it cool in the fridge with plastic wrap in contact 20 21.

Prepare the caramel by placing sugar in a saucepan, preferably with a thick bottom 22. Turn the heat to medium-high, and as the edges begin to melt, stir 23 until the desired color is achieved 24.

Turn off the heat and add the water, previously heated 25. The caramel will start to boil; let it finish by itself, then stir 26. Divide it into 3 parts, two portions of about 1 oz each and the third with all the remaining caramel 27. Let it cool to room temperature.

Take the cold cream and soften it with a whisk, add the larger portion of caramel 28 and mix well 29.

Place the cream in a piping bag with a syringe nozzle 31 to fill the éclairs 32. Only at this point prepare the glaze, so it doesn't cool down and is easier to use. Pour the powdered sugar into a saucepan 33.

Add the water 34 and turn on medium-low heat. Let the ingredients blend, then add a 1 oz portion of caramel 35, mix, and let the glaze heat thoroughly 36.

Once ready, keep the flame low and glaze your éclairs by dipping the tops 37, place them on a tray, and let the glaze set. Once cool, decorate them with the remaining 1 oz of caramel, using a fork to create lines on the glaze 38. If the caramel has solidified too much, you can warm it for a few seconds in the microwave before using it for decoration. The éclairs are ready to be served 39!