Ingredients

• Water - 1 cup
• Unsalted butter - ½ cup
• All-purpose flour - 1 cup
• Salt - ¼ teaspoon
• Large eggs - 4
• Heavy cream - 1 cup
• Dark chocolate - 8 ounces
• Vanilla extract - 1 teaspoon
• 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 water, butter, and salt. Bring to a boil over medium heat.

3. 3.

   Add flour all at once and stir vigorously until the mixture forms a ball and leaves the sides of the pan.

4. 4.

   Remove from heat and let cool slightly. Beat in eggs one at a time until smooth and glossy.

5. 5.

   Transfer dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet.

6. 6.

   Bake for 15 minutes, then reduce temperature to 190°C (375°F) and bake for another 20 minutes until golden brown.

7. 7.

   Cool the éclairs on a wire rack. Meanwhile, heat cream until just boiling.

8. 8.

   Pour hot cream over chopped dark chocolate, let sit for 5 minutes, then stir until smooth.

9. 9.

   Cut éclairs in half and fill with chocolate cream. Dip tops in chocolate glaze and set aside to cool.

10. 10.

    Serve immediately or refrigerate until ready to enjoy.

Nutritional Facts