Chocolate Éclairs

1. 1

   Preheat oven to 400u00b0F. Line 2 baking trays with parchment paper.

2. 2

   Combine butter, sugar, salt and 1 cup water in a medium saucepan. Bring to a boil over medium heat. Add flour. Cook, stirring constantly, until mixture comes away from sides of pan. Transfer to a large bowl and let cool slightly. Beat for 1 min on low speed then add eggs, 1 at a time, beating well after each addition, until dough is shiny and smooth. Transfer to a pastry bag fitted with a 3/4 inch plain tip.

3. 3

   Pipe 5 inch logs onto prepared trays, leaving space between to spread. Bake for 20 mins. Reduce heat to 375u00b0F and bake for another 10 mins, until golden brown and crisp. Let cool on a wire rack.

4. 4

   Meanwhile, to make the chocolate icing, combine chocolate and 1/4 cup water in a small heatproof bowl. Place over a double boiler and stir until melted and smooth. Remove from heat and add powdered sugar, 1 tbsp at a time. Add oil. Keep warm.

5. 5

   Split eclairs in half and fill with buttercream. Spread chocolate icing over top and set aside for 5-10 mins to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.