tablespoons (more as needed) Fondant | 125 grams | ⅓ cup METHOD FOR THE PÂTE À CHOUX Make a whole batch of the pâte à choux recipe Weigh out half the batch for the éclairs and spoon it into a pastry bag fitted with a ½-inch round tip Use the rest for another purpose Read my piping directions and pipe twelve 3- to 3 ½-inch éclairs onto a sheet pan lined with parchment paper, taking care to leave at least ¾ inch of space between them and to stagger the rows 2 Preheat the oven to 400°F/200°C Brush the tops of the éclairs with egg wash Dip the end of a fork in the egg wash and run the tines down the surface of the dough The lines will ensure that the éclairs will expand in the oven in a uniform way Bake in the preheated oven for 10 to 15 minutes, until the éclairs rise Then turn down the oven to 325°F/160°C and bake for another 35 to 40 minutes, until they are golden brown Do not interrupt the baking by opening the oven door multiple times, as this can cause the éclairs to collapse and they may never rise again Remove the éclairs from the oven and allow to cool Once they have cooled, cut them laterally with a serrated knife—but do not cut all the way through The top and bottom should still be attached along one long side FOR THE CHOCOLATE PASTRY CREAM Finely chop the ... least ¾ inch of space between them and to stagger the rows 2 Preheat the oven to 400°F/200°C Brush the tops of the éclairs with egg wash Dip the end of a fork in the egg wash and run the tines down the. .. surface of the dough The lines will ensure that the éclairs will expand in the oven in a uniform way Bake in the preheated oven for 10 to 15 minutes, until the éclairs rise Then turn down the oven to... 325°F/160°C and bake for another 35 to 40 minutes, until they are golden brown Do not interrupt the baking by opening the oven door multiple times, as this can cause the éclairs to collapse and they may never rise again