1 Preheat the oven to 350°F.
2. To make Choux pastry, place water, butter and salt in the bowl fitted with the kneading/crushing blade. Launch at speed 3 at 190°F for 8 minutes. Add flour and mix at speed 6 for 2 minutes. Remove the dough and wash the Prep&Cook bowl in cold water. Return dough to the bowl. Launch at speed 7 and add 3 eggs one at a time. Let work for 2 minutes.
3. Place pastry in piping bag with large star tip. Form 5-inch rolls on a cookie sheet lined with parchment paper. Bake for 28-30 minutes or until golden brown; cool.
4. For vanilla cream, place 1 egg, 2 yolks, sugar, flour and cornstarch in the bowl fitted with the whisk. Mix at speed 6 for 1 minute while adding the milk and vanilla. Attach the stopper and launch the dessert program at speed 4 at 190°F for 12 minutes. Cool slightly. Place the cream in a piping bag.
5. Cut the tops off the eclairs and fill with 2-3 Tbsp. vanilla cream. Sprinkle with powdered sugar or drizzle with chocolate sauce. Refrigerate until cool.