Mastering Perfect Eclairs: A Simple Guide

In a saucepan, combine water, unsalted butter, and a pinch of salt. Bring it to a boil over medium heat, ensuring that the butter completely melts.

Once boiling, remove from heat and add the all-purpose flour. Stir quickly until a dough forms, pulling away from the sides of the pan. Let it cool for about 5 minutes.

Gradually add the eggs, mixing until the dough is smooth and glossy. Preheat your oven to 200°C (400°F).

Transfer the dough into a piping bag fitted with a large round tip. On a baking sheet lined with parchment paper, pipe uniform strips about 10 centimeters (4 inches) long, spacing them apart to allow for rising.

Bake in the oven for about 20-25 minutes or until they are golden brown and puffed up. Do not open the oven door during baking to prevent collapse.

In a bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the eclairs have cooled completely, use a small knife to pierce the side and pipe the whipped cream filling inside each one.

To make the chocolate glaze, heat the heavy cream until it just begins to simmer, then pour it over the chopped dark chocolate.

Let it sit for a minute before stirring until smooth and glossy. Dip the top of each filled eclair into the glaze and let set on a wire rack.

Once the glaze has set, your eclairs are ready to be served! Enjoy them fresh, and impress your friends and family with these delightful pastries.