This Homemade Eclairs recipe will teach you the importance of ratios and weight — and you'll get perfect, delicious ganache-dipped eclairs filled with pastry cream out of it too!
Transfer mixture to the bowl of a stand mixer. Let cool for 10 minutes.
Transfer the choux paste to a piping bag fitted with a French star tip. Pipe 3 inch eclairs onto a parchment lined baking sheet.
Bake at 400°F (200°C) for 20 minutes. Lower the temperature to 325°F (160°C) and bake for another 10-20 minutes or until they are golden brown and feel hollow on the inside.
After removing the choux from the oven, poke two holes in the bottom of each eclair and return to the tray upside down to allow steam to escape.
Remove the vanilla bean pod and return the pot to medium heat. Whisk continuously until the cream thickens. Once it starts to bubble, cook for two more minutes. Remove from the heat and pass through a sieve.
Add softened butter and whisk to combine. Lastly, plastic wrap up against the surface of the cream and refrigerate until cool and ready to use.
When the cream comes to a simmer, remove from the heat and pour over the chocolate. Let the mixture sit for two minutes undisturbed.
Fit a piping bag with a round tip and fill with the pastry cream.
Once the eclair shells are cooled, pipe the pastry cream into the two holes made to allow steam to escape.
Dip the tops of the eclairs into the chocolate ganache, let the ganache drip off for a few seconds, and carefully place onto a baking tray lined with parchment or serving plate.