This is my go-to recipe for chocolate eclairs. I've made them from recipes in other books, including one from the Culinary Institute of America, and this one is hands-down the best. The recipe also has three sub-recipes: Choux Paste, Pastry Cream and Chocolate Ganache Glaze or Frosting. They're all winners.

If you've never made eclairs before, they do take some time, but they're not hard and this recipe is the one to use. You'll be so pleased with the results.

Many baking books have good recipes for Choux Paste, but few give the detailed instructions and tips that this book does. All of the information will give even a novice baker the confidence to make all sorts of pastries with this recipe.