Chocolate Eclairs

 I think this photo speaks for itself...So let's get to the deliciousness...

INGREDIENTS:

4 tablespoons (57 grams) unsalted butter 

1 teaspoon granulated sugar 

½ cup (118 ml) water 

½ cup (74 grams) all-purpose flour 

Small pinch of salt 

2 large eggs, room temperature, beaten 

3/4 cup (177 ml) heavy whipping cream, cold 

1/2 teaspoons powdered sugar 

4 ounces (115 grams) 70 or 72% dark chocolate, broken into pieces

DIRECTIONS:

To a medium saucepan over medium heat add the butter, sugar and water. Stir until the butter and sugar are melted and bring to a boil. Remove from heat, while stirring vigorously with a wooden spoon or whisk, add the flour and salt. Continue stirring and cook until the mix starts to pull away from the sides of the pan and looks like mashed potato. 

Remove from the heat. Add one egg and beat the mix until the egg is incorporated and smooth. Repeat with the other egg until the mix is a shiny, smooth paste. Allow to cool slightly in the pan. Preheat the oven to 400°F/200°C with the rack in the center of the oven. Line a large baking sheet with parchment paper. 

Draw 10, 3-inch lines, 2 inches apart on the paper. Turn the paper over so the pastry is not directly on the ink. Spoon the cooled pastry mixture into a piping bag fitted with a 1/2-inch (13 mm) round nozzle. Pipe 3-inch (7 ½ cm) long pastry lengths onto the baking sheet following the lines, about 1-inch (2 ½ cm) thick.

 Bake for 20 minutes, then turn the oven temperature down to 375°F/190°C and bake for a further 5-6 minutes until puffed and golden brown. Times will vary depending on your oven. Remove from the oven, transfer to a cooling rack to cool completely. 

To a bowl, add the whipping cream (or use a stand mixer). 

Beat the whipped cream until soft peaks start to form. Add the powdered sugar and continue to beat until stiff peaks form. Transfer the cream to a piping bag fitted with a small nozzle.

 Once the pastries are cool, make 2 holes along the underside of the pastries. Pipe cream into each of the holes to fill the cavity of the pastry. 

Do not overfill. You will feel it filling up in your hand. 

Repeat with all. Alternately, you can slice the pastries lengthwise and sandwich the cream between the two. To a wide, microwave-safe glass bowl, add the chocolate. 

Microwave in 15 second increments, stirring between until melted. 

Dip the tops of the pastries into the melted chocolate, allowing excess to drip off and set them on a tray. Refrigerate to cool completely and set the chocolate.

ENJOY!