The Chocolate Glaze on These Éclairs Simply Irresistible

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a boil.
2. Remove from heat and quickly add flour. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
3. Cool the dough slightly (about 5 minutes).
4. Gradually add the eggs, one at a time, beating well after each addition. The dough should be smooth and pipeable.
5. Pipe the choux pastry onto prepared baking sheets.
6. Bake until golden brown and puffed up. Let cool completely on a wire rack.
7. Heat milk in a saucepan.
8. Whisk together sugar, cornstarch, and salt in a bowl.
9. Whisk egg yolks into the sugar mixture.
10. Temper the egg yolk mixture with some of the hot milk, then pour everything back into the saucepan.
11. Cook over medium heat, stirring constantly, until the custard thickens.
12. Remove from heat and stir in butter and vanilla extract.
13. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled.
14. Combine chocolate, cream, butter, and corn syrup in a heatproof bowl.
15. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and the glaze is smooth and glossy.
16. Cut a slit lengthwise in each cooled choux bun.
17. Fill with the chilled vanilla custard.
18. Dip the tops of the filled éclairs in the chocolate glaze.
19. Place on a wire rack to allow the glaze to set.