Instructions

Pate a Choux (eclair shells)

1. In a large sauce pan bring to boil, water, milk, butter, salt, and sugar.  
2. Once butter is melted, pull of heat, add flour, and vigerously. 
3. Let cool to 130-135 degrees (hot to the touch but not burning).  
4. Add eggs, one at a time.  Incorporate completely before adding the next egg.  Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
5. Using a plastic piping coupler and ziploc bag, immediately pipe paste in 2-3 inch stripes.
6. Bake at 425 degrees for 10 minutes then reduce the heat to 375 for 10-20 minutes until the shell is golden brown and hollow inside.
7. Cool completely.

Filling

1. Using a bag with round piping tip, fill check eclair shell with the easy 3-ingredient chocolate mousse

White Chocolate ganache

1. In a microwave safe bowl, add white chocolate chips and cream together.  Heat 30 seconds at a time, stirring in between, until melted.
2. Dip top of each filled eclair into white chocolate then drizzle with melted milk chocolate.