1. Preheat oven to 475

2. Combine the milk, butter, and salt in a large saucepan and bring to a boil over medium-high heat

3. Remove the pan from the heat and quickly stir in all of the flour at once

4. When the flour is dissolved and the mixture is smooth, return the pan to the heat (can lower to medium) and cook, stirring constantly, until the mixture sizzles and the starches gelatinize on the bottom of the pot, about 3 minutes. There should be a sticky (not browned) coat to the bottom of the pot and the mixture should be quite thick, the consistency of dry mashed potatoes

5. Transfer the mixture to an electric stand mixer with paddle attachment

6. Let dough mix and cool for about a minute. Do not allow to cool fully; mixture should still be hot. With the mixer on low speed, add the eggs one at a time, mixing until each is just incorporated and scraping down the sides of the bowl once or twice as necessary. Do not overmix or the dough will become oily and not will not puff in the oven. The dough will be thick like mayonnaise.

7. To test for consistency, scoop batter from bottom of bowl (get a heavy amount on spatula) and tip the spatula to see how fast it runs. Dough should run very slowly and form a V. If it is too thick and not running at all, stir in a tittle warm water, 1 tbsp at a time, until it looks looser. Don't overmix - mix with a spoon. Do not add more eggs as you'll mess up the fat content.

8. Use the choir right away or cover with a wet kitchen towel or plastic wrap and let stand at room temperature until ready to use (up to 6 hours). Extra dough may be refrigerated up to 3 days.

9. Transfer dough to piping bag. For eclairs, pipe in 1"x4" logs. For cream puffs, pipe in 2" mounds or use a tbsp dough scoop.

10. Bake the eclairs for 20 minutes or until they are uniformly dark golden brown and crisp. Eclairs should be LIGHT. if heavy, bake longer. They will be very brown. Turn off the oven and crack the door. keep the Choux in the oven for 15 more minutes.

11. Allow Choux to cool completely before filling. Poke a hole in the side and pipe pastry in then dip in ganache

Pastry Cream:

1. Place the milk and half the sugar in a saucepan and bring to a boil over medium/medium-high heat

2. In a bowl, whisk together the remaining sugar, cornstarch, and salt.

3. Add the eggs and yolk, whisking until very smooth.

4. Temper the egg mixture by slow adding the milk mixture to the eggs, mixing constantly - warm the eggs slowly. Return the mixture to the pot and bring to a boil, whisking constantly. Boil for 1 minute and remove from heat

5. Stir in the butter and vanilla extract

6. Cover with plastic wrap directly on the surface and chill until cold and set. Pastry cream may be stored in the fridge up to 4 days. Freezing is not recommended.

7. Stir pastry cream before adding to piping bag.

Ganache:

1. Chop the chocolate and place in a bowl

2. Heat honey and cream in a saucpot over medium heat until boiling. Remove from the heat and pour over the chocolate.

3. All the mixture to sit for about 30 seconds before gently stirring with a whisk.

4. Continue stirring until all of the chocolate has melted. Add the butter and stir to combine.

5. Ganache is now ready to use.