Chocolate eclairs

Heat the milk and vanilla in a saucepan to a boil over medium heat; take off the heat and infuse 15 minutes.

Whisk the six egg yolks with the sugar until light and fluffy; whisk in the cornstarch vigorously until no lumps remain.

Whisk in the hot milk mixture; heat on medium-high, whisking constantly, until thickened and boiling.

Remove from the heat and stir in the cold butter. Cover with plastic wrap pressed onto the surface to prevent a skin forming; refrigerate two hours.

Bring the water, butter, salt and sugar to a rolling boil; take off the heat immediately.

Add all the flour at once, stirring hard until incorporated; return to the heat for 30 seconds.

Scrape into a bowl and mix at medium speed, adding three eggs while the mixer runs, until smooth and glossy; the dough should fall steadily from the beater, and if it still clings, add another egg.

Pipe fat lengths of dough onto a baking sheet, about the size of a jumbo hot dog. Brush each with egg wash.

Bake at 375 for 25 minutes, until puffed and lightly golden.

Poke a hole in the end of each eclair with a fingertip and pipe in the custard.

Heat the cream over medium heat, pour the boiling cream onto the chopped chocolate in a bowl, and dip the tops of the eclairs in the warm glaze.

Variation: the first glaze failed, so a second was made with a little added milk and sugar, heated, and used to glaze.

Chill about an hour for the glaze to set.