Classic Chocolate Ganache Eclair Dessert

Preheat your oven to 200°C.

Combine the water, butter, sugar and salt in a large saucepan over medium heat.

Bring to a boil and stir in the flour all at once.

Stir vigorously over medium heat until the mixture forms a ball.

Remove from heat and let rest two minutes.

Add the eggs, one at a time, stirring to completely incorporate each egg before adding the next.

With a pastry bag fitted with a large plain tip, pipe fat lengths of dough onto the lined baking sheet.

Bake for 15 minutes, then reduce the heat to 170°C and bake for another 20 minutes.

Let cool on a wire rack.

In a medium saucepan, bring the milk to boil.

In a separate bowl, whisk together the sugar, egg yolks, and cornstarch.

Gradually add half of the boiling milk to the egg yolk mixture, whisking constantly.

Pour the milk-yolk mixture back to the saucepan and cook over high heat, constantly whisking until the custard thickens.

Remove from heat, and stir in the vanilla extract.

Let cool completely, then refrigerate until ready to assemble.

Heat the cream in a small saucepan.

When the cream is beginning to boil at the edges, remove from heat and add the chopped chocolate.

Let sit for one minute, then stir until you get a smooth sauce.

Slice the eclairs in half, lengthwise.

Fill the bottoms with vanilla filling, and then add the chocolate ganache on the top half.

Refrigerate for an hour before serving.