The three are heated together and then used to glaze the top of the éclairs The very important thing to remember is to check the temperature of the mixture while heating and not allow it to go higher than 87.8°F/31°C If it goes beyond this it will crystallize and lose its shine once it cools INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte à Choux | ½ recipe | ½ recipe Egg Wash | 1 recipe | 1 recipe CHOCOLATE PASTRY CREAM Dark chocolate couverture (70%) | 43 grams | 1⅜ ounces (about ¼ cup coins) Whole milk (3.5% fat) | 320 grams | 1⅓ cups Granulated sugar | 30 grams | 2 rounded tablespoons Vanilla extract | 5 grams | 1 teaspoon Cornstarch | 8 grams | 2½ teaspoons All-purpose flour | 4 grams | 1 rounded teaspoon Granulated sugar | 30 grams | 2 rounded tablespoons Egg yolks | 40 grams | About 2ẵ yolks GLAZE Unsweetened chocolate | 36 grams | 1ẳ ounces Simple Syrup | 40 grams (more as needed) | 2 ... (APPROXIMATE) OR OUNCE WEIGHT Pâte à Choux | ½ recipe | ½ recipe Egg Wash | 1 recipe | 1 recipe CHOCOLATE PASTRY CREAM Dark chocolate couverture (70%) | 43 grams | 1⅜ ounces (about ¼ cup coins) Whole milk (3.5%