Recipe adapted from Barefoot Contessa in Paris

For the pastry

• Milk - 1 cup
• Unsalted butter - 1 stick (113 g)
• Pinch of salt
• All-purpose flour - 1 cup
• Eggs, large - 4

For the cream

• Egg yolks, large - 5
• Sugar - 3/4 cup
• Cornstarch - 3 tablespoons
• Scalded milk - 1 1/2 cups
• Vanilla extract - 1/2 teaspoon
• Rum - 1 teaspoon
• Unsalted butter - 2 tablespoons

Pastry:
- Preheat the oven to 425 degrees F.
- Heat the milk, butter, and salt over medium heat until the butter melts.
- If electric stove is used, then turn off the heat, but leave the pot on the stove.
- Add the flour all at once and beat it with a wooden spoon or spatula until the mixture comes together and forms a dough.
- Cook the dough, stirring constantly, for a few more minutes so that the most amount of moisture evaparates.
- Put the dough into a big bowl and start adding eggs to it one at a time, mixing the dough after each time until the egg is fully incorporated.
- Spoon the mixture into a pastry bag fitted with a large plain roung tip.
- Pipe in eclairs onto a baking sheet lined with parchment paper.
- Make sure that they are 2-3 inches apart, since the pastry will expand during baking.
- Bake for 20 minutes, or until lightly browned.
- Then turn off the oven and allow to sit for another 10 minutes, until they sound hollow when tapped on the bottom.
- Make a small slit in the side of each eclair to allow the steam to escape.
- Set aside to cool.

Cream:
- In a bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick.
- Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the egg mixture.
- Pour the mixture into a medium saucepan and cook over low heat, stirring constantly until the mixture thickens, 5-7 minutes.
- Switch to whick and cook for another 2 minutes, whisking constantly until the custard becomes very thick.
- Stir in the vanilla, Rum and butter.
- Pour the custurd through a fine seive into a bowl. - Place plastic wrap directly on the custard so that the skin doesn't form and refrigerate until cold.