Ingredients

• All-purpose flour - 1 cup
• Unsalted butter - ½ cup
• Water - 1 cup
• Salt - ¼ teaspoon
• Eggs - 4 large
• Heavy cream - 1 cup
• Vanilla extract - 1 teaspoon
• Granulated sugar - ¼ cup
• Dark chocolate - 6 ounces
• Powdered sugar - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2.

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

3. 3.

   Add flour and stir vigorously until the mixture forms a ball and pulls away from the sides.

4. 4.

   Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until smooth.

5. 5.

   Transfer dough to a piping bag and pipe 4-inch strips onto the prepared baking sheet.

6. 6.

   Bake for 15 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 20 minutes.

7. 7.

   Let the éclairs cool completely on a wire rack.

8. 8.

   For the filling, beat heavy cream, vanilla extract, and granulated sugar until stiff peaks form.

9. 9.

   Cut éclairs in half lengthwise and fill with the whipped cream mixture.

10. 10.

    For the glaze, melt dark chocolate and mix in powdered sugar until smooth.

11. 11.

    Spread the chocolate glaze over the top of each éclair.

12. 12.

    Chill in the refrigerator for 30 minutes before serving.

Nutritional Facts