French Eclair Delight

French Eclair Delight

Ingredients:

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
2 tbsp unsalted butter

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and butter to a rolling boil over medium heat. Add flour all at once and stir vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
Transfer the dough to a mixing bowl. Add eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
Spoon the dough into a pastry bag fitted with a large round tip. Pipe 4-inch strips onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes or until the éclairs are puffed and golden brown. Remove from the oven and let cool on a wire rack.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Transfer to a pastry bag fitted with a star tip.
Once the éclairs are cooled, cut them in half lengthwise. Pipe the whipped cream into the bottom halves of the éclairs.
In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth. Dip the top halves of the éclairs into the melted chocolate and place them back on top of the filled bottoms.
Refrigerate until the chocolate is set. Serve chilled.