Eclairs

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a saucepan over high heat, whisk the butter and milk together until all the butter has melted. Bring the liquid up to a boil. Whisk in the sugar.

3. 3

   Combine the flour, baking powder, and salt in a separate bowl.

4. 4

   Slowly stir the flour mixture into the hot liquid and continue to stir until the mixture forms a ball and pulls away from the sides of the pan.

5. 5

   Remove from the heat and turn into the bowl of an electric mixer.

6. 6

   Beat the dough on medium speed and add the eggs, 1 at a time. Continue beating until the dough no longer looks slippery.

7. 7

   Remove the dough from the mixer and cool. Place the dough in a pastry bag fitted with a round tip and pipe out 3-inch logs onto the prepared baking sheet, about 2 inches apart (or use a large spoon to portion them).

8. 8

   Place the pan in the oven and bake for 10 minutes. Reduce the heat to 350°F and continue to cook for 25 minutes.

9. 9

   Do not remove the sheet from the oven until the shells are firm to the touch. Cool the shells completely before filling.

10. 10

    Place the pastry cream in a pastry bag fitted with a round tip, and fill each shell with the filling.

11. 11

    Dip the top of each eclair in the melted chocolate. Set aside until the topping has set.

12. 12

    Place the eclairs on a platter and garnish with confectioners' sugar.

Alternative Chocolate Icing Instructions