12 choux buns should be able to be piped ... of boiling water in a bowl – then add in the broken up pieces of white chocolate – to make a ganache. 2. Dip or drizzle the tops of the eclairs ...

For the chocolate ganache, break the chocolate into ... Spoon into a piping bag fitted with a long thin nozzle or jam syringe. Fill the choux buns with the crème pâtissière.

Chocolate ganache is a rich and smooth topping that adds a touch of indulgence to any dessert. Made with just chocolate and ...