Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the butter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds it’s shape.
Fit a pastry bag with a large ½ inch (1 cm) round or star tip and pipe the dough into 4 or 5 inch (10 -12 cm) long strips on a parchment paper lined baking sheet.
Dust with powder sugar and bake for about 40 minutes. After the first 10 minutes, open the oven door slightly, about 1/8 inch (2-3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven door slightly ajar, until golden. (Use a wooden spoon to keep the oven door ajar)
Remove eclairs from the oven, prick each with a skewer to release steam and allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/4 inch (5-6mm) plain or star tip.
Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.
Fill the cooled eclairs by piping cream into the holes.
Prepare the chocolate ganache.
In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until dissolved.
Dip the tops of the eclairs into the chocolate and allow to set. You won’t need all the chocolate but needs to be more to be able to dip them well.
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