Eclairs are a great pastry for dessert, weddings and whenever you need something sweet. Personally, I think I have the best eclairs in Salt Lake City. Why? Because I make them by hand using the finest ingredients including premium Belgian chocolate.  Here’s how I do it:  I pipe the eclair batter onto the sheet pan then bake them in the oven. After the eclairs  are cool, I fill them by hand with a delicious custard folded with fresh whipped cream.  Then I melt the chocolate slowly in 30 sec increments in the microwave. This tempers the chocolate.  I stir until smooth. I hand dip the eclairs, letting the excess chocolate run off,  then place them on a sheet pan to dry.