Éclair from It's a Sweet World: Recipes from Around the Globe at Bea’s Bakery by Lenny Rosenberg and

Ingredients

• Granulated sugar—4 oz. (112 g)
• Cornstarch—3 Tablespoons (36 g)
• Egg yolks—2 (90 mL)
• Whole egg—½ (23 mL)
• Baking powder—1½ teaspoons (6 g)
• Whole large eggs—6 (270 mL)
• Whole milk—½ cup (120 mL)
• Whole milk—2 cups (480 mL)
• Vanilla—1 Tablespoon (15 mL)
• Table salt—⅓ teaspoon (2 mL)
• Whole milk—7 Tablespoons (105 mL)
• Cocoa powder—3 Tablespoons (25 g)
• Unsalted butter, cubed—4 Tablespoons (55 g)
• Vanilla extract—½ Tablespoon (8 mL)
• Powdered sugar, sifted—5½ cups (1,068 g)
• Corn syrup—2 Tablespoons (30 mL)
• Water—2 cups (480 mL)
• High gluten flour—1½ cups (190 g)
• Shortening—1 cup (221 g)