Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- In a saucepan, combine the water and butter. Heat over medium heat until the butter is melted.
- Add the flour and salt to the saucepan. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly before adding eggs one at a time, mixing well after each addition.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Transfer the choux pastry to a piping bag fitted with a large round tip.
- Pipe 4-inch strips onto the baking sheet, leaving space between each for expansion.
- Bake the eclairs for about 25-30 minutes, or until golden brown.
- Turn off the oven and leave the eclairs inside for 10 minutes.
- Whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla, then continue to whip until soft peaks form.
- Melt the chocolate chips over low heat until smooth.
- Dip each eclair into the chocolate ganache, allowing excess to drip off.
- Fill each eclair with the whipped cream using a piping bag.
Notes
- Make sure to bake the eclairs immediately after preparing the dough for best results.
- Store filled eclairs in the refrigerator for up to 2-3 days.
- For a richer flavor, use dark chocolate instead of semisweet.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 eclair
- Calories: 250 Kcal
- Sugar: 10g
- Sodium: 55mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg