I made these eclairs the same way I made mini cream puffs the other day. It was still choux pastry piped into the eclair shapes using a plain tip. However, I only had a plain tip of small round tip, so it took more effort to pipe the dough into the right shapes. And the result was that my eclairs were too thin to cut into two halves, so I had to use two single eclairs and filled the whipped cream between them, like making sandwiches. One piece of eclair was dipped in melted chocolate. The eclairs were very flavorful and tasty. All are tender and seem to melt in your mouth.
