Éclairs Au Chocolat

A classic French dessert, Éclairs au Chocolat are light pastry dough filled with rich chocolate cream and topped with glossy chocolate glaze.

Ingredients - Serves 10

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.
Once the butter has melted, add the flour all at once and stir vigorously until the mixture pulls away from the sides of the pan.
Remove from heat and let cool for a few minutes. Then, add the eggs one at a time, stirring well after each addition.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 10 lines of dough onto the prepared baking sheet.
Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 15 minutes, or until golden brown.
While the éclairs are baking, make the chocolate cream. In a medium saucepan, combine the heavy cream, granulated sugar, and chocolate. Cook over medium heat, stirring constantly, until the chocolate has melted and the mixture is smooth.
Once the éclairs have cooled, slice them in half lengthwise. Fill the bottom halves with the chocolate cream, then replace the top halves.
Dust the éclairs with powdered sugar before serving.