Easy Chocolate Eclairs with Cream Filling

Start by combining water and butter in a saucepan over medium heat. Bring the mixture to a boil, allowing the butter to melt completely.

Next, remove the saucepan from heat and add a pinch of salt and all the flour. Stir vigorously with a wooden spoon until the dough forms and pulls away from the sides.

Let the mixture cool slightly before adding the eggs one at a time. Mix each egg in completely before adding the next. The final batter should be smooth and glossy.

Preheat your oven to 200°C (392°F). Using a piping bag, pipe the choux pastry onto a baking sheet lined with parchment paper, forming long strips.

Bake the eclairs for about 25-30 minutes or until they are golden and puffed up. Avoid opening the oven door during baking to ensure they rise properly.

Once baked, remove them from the oven and let cool completely on a wire rack.

While the eclairs cool, whip the heavy cream until soft peaks form. Gently fold in the sweetened condensed milk until well combined. Be careful not to deflate the cream.

Once eclairs are cool, use a small knife to make a slit on one side. Fill each eclair with the cream mixture using a piping bag or a spoon.

In a small saucepan, combine cocoa powder, sugar, and butter. Add milk or water and heat gently until everything is melted and smooth.

Let it cool slightly before dipping the tops of the filled eclairs into the chocolate glaze. Allow excess to drip off before placing them back on the wire rack.

Once the chocolate glaze has set, your delicious eclairs are ready to serve. Enjoy these delightful treats with a cup of coffee or tea!