Ingredients
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 8 ounces semi-sweet chocolate
– 1 tablespoon vegetable oil
Equipment Needed
– Medium saucepan
– Mixing bowl
– Whisk
– Piping bag with a large round tip
– Baking sheet
– Parchment paper
– Double boiler or microwave-safe bowl for melting chocolate
– Electric mixer or whisk
Step-by-Step Instructions
To start your eclairs, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the water and butter over medium heat. Stir occasionally until the butter has melted. Once it starts to simmer, add the flour and salt, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan. This step is crucial because it helps create that light, airy texture we love in éclairs. Make sure to let it cool for just a few minutes before moving on to the next step. (See the next page below to continue steps…)