Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting optional
Instructions:
Preheat your oven to 425F 220C and line a baking sheet with parchment paper
In a saucepan, combine water, butter, and a pinch of salt
Bring it to a boil over medium-high heat
Reduce the heat to low and add all-purpose flour
Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan
Remove from heat and let it cool slightly
Add eggs, one at a time, to the dough, mixing well after each addition, until you have a smooth, shiny dough
Transfer the dough into a piping bag with a large round tip and pipe 4-inch long strips onto the prepared baking sheet
Leave enough space between them for expansion
Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 375F 190C and continue baking for another 20-25 minutes or until the eclairs are golden brown and puffed up
Remove from the oven and let them cool completely on a wire rack
In a saucepan, heat the milk over medium heat until it starts to steam but does not boil
In a separate bowl, whisk together granulated sugar, cocoa powder, and a pinch of salt
Slowly add the cocoa mixture to the hot milk, whisking continuously until it thickens
Remove from heat, stir in the semi-sweet chocolate chips and vanilla extract until smooth
Let the chocolate filling cool
Once the eclairs are cooled, cut them in half horizontally
Fill each eclair with the chocolate filling using a spoon or a piping bag
In a separate bowl, whip the heavy cream until stiff peaks form
Top each eclair with a dollop of whipped cream
Optional: Dust with powdered sugar and refrigerate until ready to serve
Enjoy your homemade Chocolate Eclairs
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