The éclair originated during the nineteenth century in France where it was called "pain à la duchesse"or "petite duchesse" until 1850. It is a popular member of the pie family served all over the world. Watch how Laura Vitale, from Laura in the Kitchen, puts this famous recipe into practice. 

Preparation time: 10 mins

Total time:  55 mins

Serves: 10 to 12

Ingredients:

              Dough:

• 1 cup of Water
• 1 cup of All Purpose Flour
• 1/2 tsp Salt
• 1/2 cup of Unsalted Butter
• 4 Eggs at Room Temperature

  Cream Filling:

• 2-1/4 cups of Whole Milk
• 1/4 cup of Corn Starch
• 1/4 cup of Granulated Sugar
• 4 Egg Yolks
• 1 tsp of Vanilla Paste
• Small Pinch of Salt

  Ganache:

• 4 ounces of Semisweet Chocolate Chips
• 1/4 cup of Heavy Cream