Decadent Classic Eclairs Master the My Ooh La La Recipe

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a boil.
2. Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Cool the dough slightly (a few minutes).
4. Gradually add eggs, one at a time, mixing well after each addition until the dough is smooth, glossy, and forms a ribbon when lifted with the spoon.
5. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper or silicone mat.
6. Transfer the dough to a piping bag fitted with a round tip.
7. Pipe 4-inch (10cm) long strips of dough onto the prepared baking sheet, spacing them about 2 inches (5cm) apart.
8. Bake for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and puffed up. Do not open the oven door during baking!
9. Turn off the oven, prop the door open slightly, and let the eclairs cool in the oven for about 30 minutes to prevent them from collapsing.
10. Transfer to a wire rack to cool completely.
11. In a saucepan, heat milk until almost simmering.
12. In a separate bowl, whisk together sugar, cornstarch, and salt.
13. Whisk in egg yolks until pale and smooth.
14. Slowly drizzle a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
15. Pour the tempered egg mixture back into the saucepan with the remaining milk.
16. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1 minute, whisking vigorously.
17. Remove from heat and stir in vanilla extract and butter until smooth.
18. Pour the pastry cream into a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate for at least 30 minutes, or until completely chilled.
19. Place chopped chocolate in a heatproof bowl.
20. Heat heavy cream in a saucepan until almost simmering.
21. Pour the hot cream over the chocolate and let it sit for 1 minute to melt the chocolate.
22. Gently whisk the mixture until smooth and glossy.
23. Once the eclairs and pastry cream are completely cooled, use a small knife or piping tip to create holes in the bottom of each eclair.
24. Fill a piping bag with the chilled pastry cream and pipe into the eclairs until they are full.
25. Dip the top of each eclair into the chocolate ganache.
26. Place the eclairs on a wire rack to allow the ganache to set.