Chocolate Eclairs


For the Choux Pastry:
250 ml (1 cup + 2 tsp) water
70 grams (5 tbsp) butter
150 grams (1 cup) all-purpose flour
4 eggs
1/8 tsp salt
For the pastry cream:
350 ml (1 1/2 cup) cold milk
30 grams (3 3/4 tbsp) corn starch
100 grams (1/2 cup) sugar
75 grams (1/3 cup) butter at room temperature
200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
1 tsp vanilla extract
For the chocolate glaze:
150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
125 grams (1/2 cup plus 2 tsp) heavy cream
USE: