Call it what you like..... éclairs, profiteroles, cream puffs....'éclairs' simply means 'filled pastry' .... 'filled choux pastry' to be more exact. And the filling varies from pastry cream, whipped cream, some other cream to even ice cream!
Stir in flour quickly and cook over low heat, stirring constantly until mixture pulls away from sides of pan cleanly and forms a ball.
Transfer dough into a mixing bowl and using an electric mixer, beat on low speed to cool slightly, about 3 mins.
Add eggs, one at a time, beating well after each addition.
Cover bowl with plastic wrap and chill for at least 30 mins in the fridge. Dough may be stored, covered, for up to 24 hours in the fridge.
Remove dough from fridge and fill into a piping bag.
From this point on, you can pipe into rounds using a nozzle of your choice or cut a hole of about 1 1/2 cm at the tip of the piping bag and pipe into little logs of about 5 cm in length.... or longer if you want a bigger eclair.
Remove from oven and using the tip of a small knife (I used a chopstick), pierce a small hole to allow the steam to escape. This prevents the eclairs from going soggy on the inside. You can also do this step and place it into the oven for another 2 mins to dry it out.
Allow to cool on a rack.
Place all ingredients into a saucepan and whisk until evenly combined.
When mixture thickens into a paste, remove from heat. Transfer pastry cream into a clean, dry bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool and then place in fridge until fully chilled.
When chilled, fill pastry cream into piping bag fitted with a tube nozzle and fill eclairs through the hole/slit you have made earlier.
Dip or drizzle the top of filled eclairs with chocolate ganache.
Sprinkle with powdered sugar if desired.
Remove from heat.