Éclair au Chocolat

Instructions

1. 1

   Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine 250ml of water and 100g of unsalted butter. Heat over medium heat until the butter is melted and the mixture comes to a boil.

3. 3

   Remove the saucepan from the heat and add 150g of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

4. 4

   Allow the dough to cool slightly, then add the 4 large eggs one at a time, beating well after each addition until the dough is smooth and glossy.

5. 5

   Transfer the dough to a piping bag fitted with a large round tip. Pipe 10cm long strips onto the prepared baking sheet, leaving space between each strip.

6. 6

   Bake in the preheated oven for 20-25 minutes, or until the éclairs are puffed and golden brown. Remove from the oven and let cool completely on a wire rack.

7. 7

   For the chocolate filling, melt 200g of dark chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until smooth.

8. 8

   In a separate saucepan, heat 250ml of heavy cream until it just begins to simmer. Pour the hot cream over the melted chocolate and stir until well combined and smooth.

9. 9

   Once the éclairs are cool, use a small knife to make a slit in the side of each éclair. Fill a piping bag with the chocolate mixture and pipe it into the éclairs.

10. 10

    Optionally, you can glaze the top of the éclairs with some melted chocolate for an extra touch. Serve immediately or refrigerate until ready to serve.