These white chocolate eclairs are a basic eclair pastry filled with a classic vanilla pastry cream. You can always top them with regular dark chocolate, but I highly recommend trying this white chocolate variation.
Pastry Cream (make this the night before)
Whisk together sugar, cornstarch and flour. Add egg yolks and whisk until smooth. Set aside
In medium sized pot heat milk and scraped vanilla bean until it just comes to a simmer. Pour a bit of heated milk into egg yolks and whisk. Pour egg yolks into milk and bring to a simmer whisking the whole time. Once it starts to thicken turn off heat and whisk in butter. Pour into a heat safe bowl and let cool. Cover and chill overnight.
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a medium pot bring to a boil water, butter, sugar, and salt. Add flour and mix until a dough forms and pull away from the sides.
Place dough in a mixer with a paddle attachment. Add eggs one a time and beat extensively after each addition. Let cool a bit.
Pipe a line about 1 inch long onto prepared baking tray. Bake for 30 to 35 minutes, or until golden brown. Set to cool, once cool enough to touch let them cool on a wire rack.
Slice eclairs in half and fill with pastry cream.
White Chocolate Glaze
In a small bowl whisk together the confectioners' sugar and milk. Add the melted chocolate and mix until smooth.
If itís too thin, add more confectioners' sugar, too thick, add more milk.