Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Once all of the eggs have been added, scrape down the bottom and sides of the bowl and mix again to ensure everything is fully incorporated, an additional 5 to 10 seconds.
Use immediately or keep at room temperature for up to 2 hours in a piping bag or with a piece of plastic wrap pressed against the surface.
Bake the Eclairs: Transfer the choux pastry to a piping bag fitted with a ½-inch round piping tip (I recommend Ateco #866). Hold the pastry bag at a 45-degree angle and lightly drag the tip along the surface of the parchment paper to create 1-inch wide by 4-inch long lines of pastry dough. Pipe 12 eclairs onto each baking sheet. Dip a finger in cold water and gently pat down any bumps.
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