Chocolate eclairs Parisian style. Learn how to make authentic chocolate eclairs: the choux pastry filled with a chocolate-y crème pâtissière.
Pipe the eclairs with a 15-16 mm (0.6 inches) nozzle (with teeth) onto a baking sheet, arranging them into staggered lines. Their length should not exceed 12 or 13cm (5 inches).
Add a little bit of egg wash to the eclairs then bake in a preheated oven at 180°C (355 F) until golden and hollow (about 40min, but it will depends on your oven). DO NOT OPEN the oven during the first 25min or the dough will collapse.
In a mixing bowl, combine the sugar with the egg yolks. Beat the preparation in your mixer with the whisk attachment (you can also do this by hand with a whisk) until it about twice its original volume and becomes fluffy and looks a bit a whiter. Add the Maizena (corn starch) and continue mixing until it is completely incorporated.
Soften the fondant icing over a bain-marie. To ensure a glossy effect, the temperature should not exceed 37 °C (98F).