Ingredients
1.5 cups of water
3/4 cup of unsalted butter
sugar, measuring one teaspoon
1/2 teaspoon of salt
One cup of all-purpose batter
four big eggs
1/2 cup of heavy cream
quarter cup of powdered sugar
1-tsp. vanilla essence
mixed chocolate chips, semisweet 1/2 cup
The chocolate glaze calls for 1/4 cup of heavy cream.
Preparation
Ensure that your oven is preheated to 425°F (220°C). Gather parchment paper and set it aside.
2. Boil the butter, water, sugar, and salt in a medium pot. When the ingredients starts to come together into a ball, add the flour and whisk quickly. Get it off the burner and give it a little time to cool.
Three, until the dough is smooth and glossy, beat in the eggs one by one, being sure to completely integrate each one before adding the next.
4. Spoon the dough into 4-inch-long strips onto the baking sheet that has been prepared. Use a piping bag with a big plain tip to achieve this.
5. Preheat the oven to 425°F (190°C). After 15 minutes, lower the temperature to 375°F (190°C). Bake for an additional 25 minutes, or until the top is brown and very puffy. Take them out of the oven and cut a little hole in the top of each to let out the steam. Let cool entirely on a rack made of wire.
6. Whip the 1 cup of heavy cream, powdered sugar, and vanilla extract until firm peaks are formed; this will make the filling. Pour the cooled eclairs with the whipped cream using a clean piping bag.
7. While making the glaze, bring 1/4 cup of heavy cream to a boil in a small saucepan. Once it comes to a simmer, remove from heat and whisk in the chocolate chips until smooth.
8. Before setting aside to set, dip the tops of each eclair into the chocolate glaze.
Tips and Variations
To make it more interesting, you may add a mocha flavor to the chocolate glaze by mixing in a teaspoon of espresso powder. You may also try flavoring the cream filling with almond or orange extracts for a change of pace. Before the glaze settles, top with chopped nuts or toffee pieces for a crunchier bite.