Homemade Eclairs
- Transfer choux pastry dough to a piping bag (reusable or disposable) fitted with a large piping tip (I use Ateco #809 piping tip). Pipe 4-inch logs 3 inches apart on the prepared baking sheets. You can also use a zip-top bag and cut off the corner for easy piping. Using a water-moistened finger, smooth down any peaks or ends. Lightly brush each log with egg wash.
- Bake for 20 minutes, and then, keeping the pastries in the oven, reduce oven temperature to 350°F (177°C) and continue to bake for 8–12 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Make the chocolate ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate and let it sit for 2–3 minutes to soften the chocolate. Slowly stir until chocolate has melted and combined completely with the cream. Cool for 15 minutes, so it reaches the perfect consistency for dipping/coating. Chocolate ganache will be thin at first, but will thicken up as it cools.
- Fill the eclairs: Transfer chilled pastry cream to a piping bag (reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the filling to pipe out, but you can still nudge it inside the eclair. Use a toothpick to prick a hole in 1 end of each eclair shell. Gently nudge the piping tip into the hole. Carefully pipe pastry cream into each eclair shell, stopping when it feels full. Pipe the cream from both ends of the eclair if you notice it’s not reaching the other end. (Don’t have a piping tip for this? Slice the eclair in half horizontally, then sandwich filling inside.)
- Top the eclairs: Dip the top of each eclair into chocolate ganache and place on a serving plate or cooling rack until ready to serve. Chocolate ganache topping sets in about an hour at room temperature or in about 30 minutes in the refrigerator.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastry shells at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
