Making the Choux Pastry Dough

1. Preparation
   • Preheat the oven to 190°C (375°F) for fan-forced or 210°C (410°F) for conventional ovens.
   • Line two baking trays with parchment paper or silicone mats.
   • Measure all ingredients and read through the recipe before starting.
2. Cook the Dough
   • Heat water, butter, sugar, and salt in a saucepan over medium heat until the butter melts and bubbles form at the edges.
   • Remove from heat and stir in the bread flour until a dough forms.
3. Dry the Dough
   • Return the saucepan to low heat and stir continuously for 1 minute. A film may form on the bottom if using a stainless-steel pot.
4. Incorporate the Eggs
   • Let the dough cool for 10 minutes. Whisk the eggs separately.
   • Gradually add the eggs in quarters, mixing thoroughly after each addition.
   • Test the dough’s consistency: it should be smooth, shiny, and stretchy. Add more egg, if needed, 1 tablespoon at a time.

Piping the Éclairs

1. Prepare the Piping Bag
   • Use a large piping bag fitted with a 1.2 cm (1/2-inch) French star tip or round tip.
2. Pipe the Éclairs
   • Pipe 10 cm (4-inch) lengths onto the prepared trays.
   • Smooth jagged edges with a damp finger. Dust with powdered sugar.

Baking the Éclairs

1. Bake on the middle rack for 30–35 minutes until golden brown.
2. Prop the oven door slightly ajar with a wooden spoon for 5 minutes to prevent collapse.
3. Cool completely on a wire rack.

Filling the Éclairs

1. Prepare the Filling
   • Choose and prepare your filling in advance.
2. Fill the Éclairs
   • Poke two small holes in the bottom of each éclair.
   • Pipe the filling into the éclair until it feels heavier.

Glazing the Éclairs

1. Prepare the chocolate sauce while the éclairs bake.
2. Dip the tops of the éclairs into the sauce and let any excess drip off.
3. Allow the glaze to set before serving.