Chocolate Eclairs

For choux paste: Preheat oven to 400°F (200°C). Bring water, milk, butter, sugar, and salt to a boil. Dump in the flour all at once and stir vigorously until a dough ball forms and pulls away from the sides. Cook for 1-2 minutes.

Transfer dough to a stand mixer. Beat for 1 minute to cool slightly, then add eggs one at a time, beating until the paste is smooth and glossy.

Pipe the paste into 4-inch logs on a parchment-lined baking sheet using a large star tip. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for 20 more minutes until golden and hollow-sounding. Let cool completely.

Use a skewer to poke holes in the ends of the eclairs. Pipe the chilled pastry cream into the eclairs until they feel heavy.

For glaze: Heat heavy cream until simmering, then pour over chopped chocolate. Let sit for 5 minutes, then stir until smooth. Dip the tops of the filled eclairs into the warm glaze. Chill until the glaze sets.