Éclairs

Method

1. Start. Cook choux and add egg only until the V-test. Pipe 5-inch lines with a star tip.Watch for: Hold the bag upright with steady pressure, then stop squeezing before lifting away for clean, even portions.
2. Then. Bake hot then lower until deeply golden and hollow; vent and dry 5 minutes.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
3. Finish. Cool, fill from holes underneath, and glaze tops.Watch for: Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.