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PASTRY CREAM – Heat milk with ¼ cup sugar until steaming. Whisk egg, yolks, remaining sugar and cornstarch. Slowly whisk in hot milk, return to saucepan and cook until thick and bubbling. Cook 60–90 seconds more. Add butter and vanilla. Cover surface directly and chill until cold.
CHOUX DOUGH – Boil milk, water and butter. Add flour all at once, stirring until dough forms. Cook 1–2 minutes to dry. Cool 5 minutes, then beat in 3 eggs individually. Add fourth gradually as needed until glossy and dough falls from spatula in a thick V.
PIPE – Pipe 4–5 inch (10–13 cm) logs onto parchment with a large star or round tip. Leave space between and smooth peaks with a damp finger.
BAKE – Bake at 400°F (200°C) for 15 minutes, then 350°F (175°C) for 20–30 minutes until deeply golden and firm. Don’t open oven early! Pierce shells to release steam and cool completely.
GANACHE – Pour hot cream over chopped chocolate. Rest 2 minutes, stir smooth. Add optional corn syrup and butter. Set aside to cool and thicken slightly.
FILL – Whisk cold pastry cream smooth. Make 2 holes underneath each éclair and pipe until generously filled and heavy.
DIP & FINISH – Dip tops into soft ganache. Refrigerate 15–20 minutes to set. Enjoy!