Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons hot water
Instructions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine water and butter. Heat over medium heat until the butter is melted, and the mixture comes to a boil.
Add flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove the pan from heat and let it cool for a couple of minutes. Then, add the eggs one at a time, beating well after each addition. Continue beating until the dough is smooth.
Transfer the dough to a pastry bag fitted with a large round tip (or simply use a zip-top bag with the corner snipped off). Pipe the dough onto the prepared baking sheet in long, even lines, leaving space between each eclair.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 10-15 minutes or until the eclairs are golden brown and puffed up.
Remove the eclairs from the oven and let them cool completely on a wire rack.
For the filling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Cut each eclair in half horizontally and fill the bottom half with the whipped cream.
For the chocolate glaze, melt the chocolate chips and butter together in a heatproof bowl over simmering water. Remove from heat and stir in powdered sugar and vanilla extract. Add hot water gradually until you achieve a smooth, glossy consistency.
Dip the filled eclairs into the chocolate glaze, or use a spoon to drizzle the glaze over the top. Allow the glaze to set before serving.
Enjoy your homemade eclairs
!
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