Step 1

In a heavy saucepan, whisk together sugar, cornstarch, and salt.

Step 2

Whisk egg yolks and milk in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to boil. Cook, whisking constantly, 1 to 2 more minutes; remove from heat.

Step 3

Add butter and vanilla and whisk until butter is melted and incorporated.

Step 4

Transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent a film from forming. Let stand 30 minutes; chill 4 to 24 hours.

Step 5

When vanilla pudding is chilled, whip cream to form soft peaks and gently fold into vanilla pudding. Keep covered and chilled until ready to use.

Step 6

Preheat the oven to 425°. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a boil over medium-high heat. Remove saucepan from heat. Add flour all at once. Stir until all the flour is moistened, about 1 minute. Return to heat and cook, stirring constantly, for another 1 to 2 minutes until dough forms a smooth ball.

Step 7

Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Step 8

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Step 9

Use your fingers to smooth out any bumps or points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375° and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.

Step 10

Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't overfill them.)

Step 11

Place 8 oz. finely chopped milk chocolate in a small glass bowl; set aside.

Step 12

Microwave 1/4 cup heavy cream, 2 Tbsp. butter, and 2 Tbsp. light corn syrup in a small microwave-safe bowl at HIGH 45 seconds or just until it starts to boil. Stir until butter is melted.

Step 13

Pour hot cream mixture over chocolate; let stand 3 minutes.

Step 14

Whisk until chocolate is melted and smooth. Microwave at MEDIUM (50% power) 15 more seconds, if necessary.

Step 15

Chill 30 minutes or until the icing is thick and spreadable, stirring occasionally.

Step 16

Spoon custard mixture into a pastry bag fitted with a small round tip.

Step 17

Pierce 1 end of each éclair with a knife to create a small hole (or I prefer poking two holes in the top of the eclair on each end.) Insert the pastry tip; fill with custard, using only just enough to fill the inside (don't overfill them.)

Step 18

Spread Fudgy Chocolate Icing on tops of éclairs.

Step 19

Chill until ready to serve.