Flour's Eclairs

My mother was/has always been very supportive of my culinary efforts.  When I was young, like 11 or something, I wanted to make eclairs.  My mother said go ahead, but that they were difficult, and might not turn out.  They didn't.  I think the recipe was flawed, but my little eleven year old self was very sad.  We took all the components, and made a cake out of them (my mom's idea), and everything was fine, but I haven't ever attempted eclairs since.  Well, here's to Flour's recipe, which turned out amazing!  I was so happy to see my little eclairs puff up and become super light and airy.  Noah and I gave these a perfect 10, and Aaron and Owen gave them a 9.  These are super delicious, and I love me some eclairs, so I was a happy happy girl when these turned out so well.

I am just going to give the pastry dough recipe, the cream can be tropez cream or pastry cream, and this recipe called for ganache, so the pastries were 377 a piece.  Here's what to do for the dough

Pate a Choux

1/2 c unsalted butter

1 T sugar

1/8 t salt

1 c water

1 c plus 1 T flour

Preheat the oven to 400.

In a medium saucepan, heat the butter, sugar, salt and water over medium heat until the butter melts.  Don't let the mixture boil.  When the butter is melted, add the flour all at once and with a wooden spoon, stir the mixture vigorously until the dough becomes thick and matte and starts to leave a film in the bottom of the pan.  Transfer the dough to a stand mixture, beat it on medium-low speed for one minute, then add in the eggs one at a time.  When all eggs have been added, turn up the speed to medium and beat for about 20 seconds, until the dough is glossy.  Pipe the dough using a pastry bag or a ziplock bag (that's what I used) with a 1-inch hole/tip.  Pipe the eclairs about five inches long, on a cookie sheet lined with parchment.  After 15 minutes, turn the heat to 325, and cook for 30 minutes more.  Let cool completely, then cut the eclair in half, fill it with tropez/pastry cream and top with chocolate frosting or ganache.  Serve!