In a saucepan, mix 2 eggs with 150 g of sugar and 70 g of cornstarch.
Add 500g milk and cook over medium heat, stirring constantly, until the cream thickens.
Remove from heat and add vanilla and 50g butter. Stir until the butter is completely absorbed. Leave to cool completely.
Make the dough:
Bring 180g water to the boil with 90g butter, a pinch of salt and a pinch of sugar in a saucepan.
Remove from heat and add 130g flour, stirring vigorously.
Return to heat and cook for 1 to 2 minutes, stirring constantly, until the dough starts to pull away from the sides of the pan.
Leave to cool slightly, then add 3-4 eggs, one at a time, stirring well after each addition. Baking:
Pour the batter into a piping bag and pipe small éclairs onto a baking tray lined with baking paper.
Bake in a preheated oven at 190°C for 30 minutes.
Once baked, cut off the sides of the éclairs and fill them with cooled pastry cream.
Decoration:
The éclairs can be decorated with icing sugar or chocolate glaze, depending on your taste.
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