Chocolate Eclairs

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, then reduce heat to low.

3. Add the flour all at once and stir vigorously until the mixture forms a ball. Continue to cook, stirring constantly, for about 1 minute to dry out the dough slightly.

4. Transfer the dough to a mixing bowl and let it cool for 5 minutes. Using an electric mixer or a strong arm and a wooden spoon, gradually beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

5. Spoon the dough into a piping bag fitted with a round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.

6. Bake in the preheated oven for 30-35 minutes, or until the eclairs are puffed and golden brown. Remove from the oven and let cool completely on a wire rack.

7. While the eclairs are cooling, prepare the filling by whipping the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small round tip.

8. Once the eclairs are completely cooled, use a small knife to make a small slit in the side of each eclair. Pipe the whipped cream filling into each eclair until they are full.

9. To make the chocolate glaze, place the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream and butter until just simmering. Pour the hot cream mixture over the chocolate chips and let it sit for 1-2 minutes. Stir until the chocolate is fully melted and the glaze is smooth.

10. Dip the filled eclairs into the chocolate glaze, allowing any excess to drip off. Place the glazed eclairs on a wire rack set over a baking sheet to set.

11. Refrigerate the Chocolate Eclairs for at least 30 minutes before serving to allow the filling to set.