Chocolate Éclairs

• 6 tbsp butter, chopped
• 2/3 cup all-purpose flour, sifted
• 4 None large eggs, lightly beaten
• None None Chocolate Glaze
• 4 oz dark chocolate, melted
• 4 1/2 tbsp unsalted butter, melted
• None None Chantilly Cream
• 1 1/4 cups heavy cream
• 1 tsp vanilla extract
• 2 tbsp powdered sugar, sifted

1. Preheat oven to 400u0b0F. Lightly grease 2 baking trays.
2. Bring butter and 1 cup water to a boil in a medium saucepan. Add flour all at once and stir vigorously until mixture leaves side of pan and forms a smooth ball. Transfer to a stand mixer and let cool for 2-3 mins. Beat in eggs, 1 at a time, beating well after each addition. Mixture should be glossy.
3. Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 4 inch lengths of pastry, about 1 inch apart, on prepared trays. Bake for 10 mins. Reduce heat to 350u0b0F and bake for another 10 mins, or until golden brown and crisp.
4. Cut eclairs in 1/2 and remove any soft centers. Return to oven for 3-5 mins, to dry out. Let cool on a wire rack.
5. Meanwhile, to make the chocolate glaze, combine melted chocolate and butter. Set aside.
6. To make the chantilly cream, combine heavy cream, vanilla and powdered sugar. Cover and refrigerate for 30 mins. Whip until thick.
7. Dip top 1/2 of each eclair in chocolate glaze. Fill eclairs with chantilly cream just before serving.

butter, allpurpose flour, eggs, chocolate glaze, chocolate, unsalted butter, chantilly cream, heavy cream, vanilla, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/36519 (may not work)