Chocolate Eclairs

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 2 tbsp unsalted butter

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, unsalted butter, and salt. Heat over medium-high heat until the butter has melted and the mixture begins to boil.
3. Remove from heat and add the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the saucepan.
4. Let the mixture cool for a minute or two, then add the eggs one at a time, beating well after each addition. The mixture should be smooth and glossy.
5. Transfer the dough to a pastry bag fitted with a large round tip. Pipe the dough onto the prepared baking sheet into 4-inch logs, spacing them about 2 inches apart.
6. Bake for 25-30 minutes, or until the eclairs are puffed up and golden brown. Remove from the oven and let cool completely.
7. In a large bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until stiff peaks form. Transfer the mixture to a pastry bag fitted with a small round tip.
8. Using a sharp knife, carefully cut a small slit in the side of each eclair. Pipe the cream filling into the eclairs through the slit.
9. In a small saucepan, melt the semisweet chocolate chips and unsalted butter over low heat, stirring constantly, until smooth. Drizzle the chocolate over the eclairs.
10. Refrigerate the eclairs for at least 1 hour before serving.