Chocolate Éclairs

1. 1

   Preheat oven to 400u00b0F. Lightly grease 2 baking trays.

2. 2

   Bring butter and 1 cup water to a boil in a medium saucepan. Add flour all at once and stir vigorously until mixture leaves side of pan and forms a smooth ball. Transfer to a stand mixer and let cool for 2-3 mins. Beat in eggs, 1 at a time, beating well after each addition. Mixture should be glossy.

3. 3

   Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 4 inch lengths of pastry, about 1 inch apart, on prepared trays. Bake for 10 mins. Reduce heat to 350u00b0F and bake for another 10 mins, or until golden brown and crisp.

4. 4

   Cut eclairs in 1/2 and remove any soft centers. Return to oven for 3-5 mins, to dry out. Let cool on a wire rack.

5. 5

   Meanwhile, to make the chocolate glaze, combine melted chocolate and butter. Set aside.

6. 6

   To make the chantilly cream, combine heavy cream, vanilla and powdered sugar. Cover and refrigerate for 30 mins. Whip until thick.

7. 7

   Dip top 1/2 of each eclair in chocolate glaze. Fill eclairs with chantilly cream just before serving.

No additional tips available.