Mini Eclair with White Chocolate & Pumpkin Glaze

Eclair is one of those things I´ve been wanting to make for the longest time
ever - besides macarons.  There´s something about french pattiserie which
makes me shy away from attempting to make it before I met my guru.  I
remember the countless times I stare admiringly into bloggers whom clearly
has the talent and patience for it and there I was then asking myself, when
will I ever be like that.  This year, year 2011 is my big break so to speak. I
suceeded finally in making macarons, rolled and sculptured my first fondant
cake and just last week, made Eclair!!!  It surely took me many, many years
to get here but I finally did and I surely am more confident in this area :-)

A lot of crazy ideas are running thru my head right now - from Entremets,
Red Velvet Cake, Souffles, Castella (Japanese Honey Cake), Pandan Sponge
Cake, iIe Flottante, Nougat, Croquembouche and many many more. Fortunately,
Christmas is not that far away so I am hoping to put all those ideas in good use.

But before that ... here´s today´s recipe of Mini Eclair with White Chocolate
& Pumpkin Glaze which I made recently for a pumpkin project with friends.

Ingredients
1 cup milk
1/4 pound (1 stick) unsalted butter
Pinch kosher salt
1 cup all-purpose flour
4 extra-large eggs
1/2 cup heavy cream
100 grams white chocolate
80 grams pumpkin puree
Directions
- Preheat the oven to 180 degrees C.
- Heat the milk, butter, and salt over medium heat until scalded. When the
   butter is melted, add the flour all at once and beat it with a wooden spoon
   until the mixture comes together and forms a dough. Cook, stirring constantly,
   over low heat for 2 minutes. The flour will begin to coat the bottom of the pan.
-  Dump the hot mixture into the bowl of a food processor fitted with the steel
   blade. Add the eggs and pulse until the eggs are incorporated into the dough
   and the mixture is thick.
-  Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in
   mounds 4 inches wide and 1-inch high onto a baking sheet lined with parchment
   paper. With a wet finger, lightly press down the swirl at the top of each puff.
-  Bake for 20 minutes, or until lightly browned, then turn off the oven and allow
   them to sit for another 10 minutes, until they sound hollow when tapped on the
   bottom. Set aside to cool.
-  For the white chocolate & pumpkin sauce, place the chocolate in a bowl set
   over simmering water and stir just until the chocolate melts. Add the pumpkin
   puree and stir until smooth. Set aside.
-  For serving, fill the eclair with the white chocolate & pumpkin puree mixture
   with your baking sac.  Set to cool one side.
-  Spread a thin layer of glaze on top of the eclair.  Done.