Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY
Scoop the mixture into a stand mixer fitted with the paddle attachment, or use a hand mixer. Turn to medium speed and add 3 of the eggs, one at a time, mixing well after each addition. Mix until the dough is smooth and glossy and the eggs are thoroughly incorporated. The dough should be thick but fall into slow ribbons when the paddle is lifted. If the dough still clings to the beater, add the remaining 1 egg and beat until combined.
Fit a pastry bag with a large plain tip and transfer the dough to the bag. Pipe 10 to 12 large logs about 1-inch wide and 5-inches long onto the prepared baking sheet, spacing about 2 inches apart. Whisk the remaining egg with 2 teaspoons water and brush over the éclairs. Smooth any bumps on the dough with your fingers.
Bake for 15 minutes at 425°F, then reduce the heat to 375°F, rotate the pan, and continue baking for another 25 minutes, or until puffed and golden brown. Let cool completely on the baking sheet.