Éclair

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Bring to a boil over medium heat.

3. 3

   Once boiling, reduce the heat to low and add 1 cup of all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.

4. 4

   Allow the dough to cool slightly, then add 4 large eggs, one at a time, fully incorporating each egg before adding the next.

5. 5

   Transfer the dough to a piping bag fitted with a large plain tip. Pipe the dough onto a baking sheet lined with parchment paper, forming 4-inch long éclairs.

6. 6

   Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 25 minutes, or until golden brown. Do not open the oven door during baking.

7. 7

   Remove the éclairs from the oven and make a small slit in the side of each to release steam. Cool on a wire rack.

8. 8

   For the filling, whip 1 cup of heavy cream until stiff peaks form. Once the éclairs are cool, fill them with the whipped cream using a piping bag.

9. 9

   For the chocolate glaze, melt 4 ounces of dark chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth.

10. 10

    Dip the top of each filled éclair into the melted chocolate, allowing the excess to drip off.

11. 11

    Place the éclairs back on the wire rack to let the chocolate set before serving.