Ingredients:

  • 1 cup (240 ml) water
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour, sifted
  • 4 large eggs
  • 2 cups (473 ml) heavy cream (double cream)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) semi-sweet chocolate, chopped
  • 2 tablespoons (30 ml) heavy cream (double cream)

Instructions:

  1. Combine water, butter, and salt in a saucepan. Bring to a boil over medium heat.
  2. Remove from heat and quickly add the sifted flour. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
  3. Cool the dough slightly (about 5 minutes).
  4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and pipeable.
  5. Preheat oven to 400°F (200°C, Gas Mark 6). Line baking sheet with parchment.
  6. Transfer dough to a piping bag. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each eclair.
  7. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C, Gas Mark 4) and bake for another 10-15 minutes, or until golden brown and puffed.
  8. Turn off the oven, prop the door slightly open with a wooden spoon, and let the eclairs cool in the oven for 10 minutes to prevent them from collapsing.
  9. Transfer the eclairs to a wire rack to cool completely.
  10. In a large bowl, whip the heavy cream and sugar together using an electric mixer until stiff peaks form.
  11. Stir in the vanilla extract.
  12. Place the chopped chocolate and heavy cream in a heatproof bowl.
  13. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  14. Once the eclairs are completely cool, use a small knife to make 2-3 small slits in the bottom of each eclair.
  15. Fill a piping bag fitted with a small round tip (or use a ziplock bag) with the vanilla cream. Pipe the cream into the eclairs through the slits.
  16. Dip the top of each eclair into the melted chocolate glaze, letting the excess drip off.
  17. Place the eclairs on a wire rack to allow the glaze to set.