Chocolate Eclairs Recipe

Preheat the oven to 400°F (200°C).

In a saucepan, heat the water and butter over medium heat until the butter melts.

Remove the saucepan from heat and add the flour. Stir until a thick dough forms.

Return the saucepan to heat and cook the dough for 2-3 minutes, stirring constantly.

Transfer the dough to a mixing bowl and let it cool for 5 minutes.

Add the eggs, one at a time, to the dough, beating well after each addition, until a smooth batter forms.

Transfer the batter to a piping bag fitted with a round tip.

Pipe the batter onto a baking sheet lined with parchment paper, forming 4-inch eclairs.

Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed.

Remove the eclairs from the oven and let them cool completely.

In a separate bowl, whip the heavy cream until soft peaks form.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth.

Fold the melted chocolate into the whipped cream.

Cut the cooled eclairs in half horizontally and fill them with the chocolate cream mixture.

Sift powdered sugar over the filled eclairs.

Serve and enjoy!