Add eggs, one at a time, beating well after each addition.
Remove dough from fridge and fill into a piping bag.
Allow to cool on a rack.
Place all ingredients into a saucepan and whisk until evenly combined.
Dip or drizzle the top of filled eclairs with chocolate ganache.
Sprinkle with powdered sugar if desired.
Remove from heat.
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!
Wednesday, November 17, 2010 - 6:59am