Chocolate Éclairs

Directions

1. 1
   Preheat oven to 400°F. Lightly grease 2 baking trays.
2. 2
   Bring butter and 1 cup water to a boil in a medium saucepan. Add flour all at once and stir vigorously until mixture leaves side of pan and forms a smooth ball. Transfer to a stand mixer and let cool for 2-3 mins. Beat in eggs, 1 at a time, beating well after each addition. Mixture should be glossy.
3. 3
   Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 4 inch lengths of pastry, about 1 inch apart, on prepared trays. Bake for 10 mins. Reduce heat to 350°F and bake for another 10 mins, or until golden brown and crisp.
4. 4
   Cut eclairs in 1/2 and remove any soft centers. Return to oven for 3-5 mins, to dry out. Let cool on a wire rack.
5. 5
   Meanwhile, to make the chocolate glaze, combine melted chocolate and butter. Set aside.
6. 6
   To make the chantilly cream, combine heavy cream, vanilla and powdered sugar. Cover and refrigerate for 30 mins. Whip until thick.
7. 7
   Dip top 1/2 of each eclair in chocolate glaze. Fill eclairs with chantilly cream just before serving.