Directions:

CHOUX PASTE
1. In a saucepot, bring milk, butter, sugar, and salt to a boil. Remove pan from heat and add flour. Mix vigorously using a rubber spatula until fully incorporated into liquid. Return to heat and dry out choux paste until it comes away from the sides of the pan.
2. Transfer choux paste to the bowl of a stand mixer with the paddle attachment. Cool paste on speed 1 until approximately 120°F. Incorporate eggs in several rounds, ensuring addition of egg is fully mixed into paste before adding the next amount.
3. Set bakers oven to 350°F with an open vent and prepare a greased tray. Place choux paste in a pastry bag with a #20 pastry tip and pipe out 5 in eclairs, roughly 35 g each. Bake for 15 minutes, or until puffed and golden brown. Set aside until assembly.

VANILLA PASTRY CREAM
1. In a saucepan, heat together milk, cream, and vanilla paste. In a separate bowl whisk together yolks, sugar, and pastry cream powder. Temper into hot milk mixture and heat until thickened.
2. Remove from heat and slowly incorporate butter. Cover with plastic wrap and refrigerate until cooled completed.

VANILLA FONDANT
1. In a saucepot, bring syrup and vanilla paste to a boil. Remove from heat and combine with fondant and glucose.
2. Temper mixture to roughly 100°F and add melted cocoa butter. If necessary, adjust consistency with additional syrup. Keep warm for assembly.

ASSEMBLY
1. Place pastry cream in a piping bag with a #7 pastry tip and fill eclairs through three holes with roughly 80 g of cream. Dip into fondant to coat evenly.