Eclairs

1/2 cup butter
1 cup water
1 cup flour
1/4 tsp salt
4 eggs

Preheat 450 degree!!
Boil butter and water.
Add in flour and salt. Turn off heat.
Stir until ball forms and dough comes away from sides of pan.
Put dough into your mixer. Mix dough for a few minutes to cool it down.
Once the steam has lessened start adding ONE egg at a time. Leave the mixer going so the egg has time to incorporate and they don't scramble.
Put the sticky, wet dough in a large ziplock bag.
Cut a hole and pipe onto parchment paper or greased sheet.
Bake for 15 min at 450. Keep oven closed.
Turn down the oven to 325 degrees and bake for 20 min more.
After the final 35 minutes open the oven and tap a shell lightly to check that it is light and sounds hollow.
Place on Cooling Rack.

Fill with a vanilla and whipped cream pudding mousse.
Top with Chocolate ganache.

tips: I drew the size of eclair I wanted on my parchment and then flipped it over and followed the pattern so they were all the same size. You can do whatever size you want. Remember they do puff so don't put them too too close together.
To fill; just cut the tops off and fill that way. Or pipe the filling in from both ends to make sure you fill the entire thing. I think cutting the tops off is easier.