Chocolate Éclairs

Directions

1. 1
   Preheat oven to 400°F. Line 2 baking trays with parchment paper.
2. 2
   Combine butter, sugar, salt and 1 cup water in a medium saucepan. Bring to a boil over medium heat. Add flour. Cook, stirring constantly, until mixture comes away from sides of pan. Transfer to a large bowl and let cool slightly. Beat for 1 min on low speed then add eggs, 1 at a time, beating well after each addition, until dough is shiny and smooth. Transfer to a pastry bag fitted with a 3/4 inch plain tip.
3. 3
   Pipe 5 inch logs onto prepared trays, leaving space between to spread. Bake for 20 mins. Reduce heat to 375°F and bake for another 10 mins, until golden brown and crisp. Let cool on a wire rack.
4. 4
   Meanwhile, to make the chocolate icing, combine chocolate and 1/4 cup water in a small heatproof bowl. Place over a double boiler and stir until melted and smooth. Remove from heat and add powdered sugar, 1 tbsp at a time. Add oil. Keep warm.
5. 5
   Split eclairs in half and fill with buttercream. Spread chocolate icing over top and set aside for 5-10 mins to set.