Eclairs with Whipped Cream (Smaller Batch)

Soft, chocolatey, and puffy pastry- every millenial's dream dessert.

📝 Ingredients

• 4 tbsp butter
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup water
• 1/2 cup flour
• 2 eggs
• 1 1/2 cup Whipping Cream
• 1/4 cup Sugar (Granulated where it's fine, Caster otherwise)
• 1 tsp Vanilla Extract
• 1/4 cup Whipping cream
• 1/2 cup Chocolate Chips

👨‍🍳 Instructions

1. 1--- Choux Pastry ---
2. 2Bring the first four ingredients to a boil in a small pot
3. 3Remove from the heat and add the flour all at once, stir well with a wooden spoon
4. 4Put the pot back on medium speed, keep stirring with a wooden spoon till it comes together - about a minute.
5. 5Transfer the dough to a mixing bowl, let it cool for a few minutes.
6. 6Add your eggs one by one beating well until the dough comes together to create something that is cohesive and shiny. When you lift your beater up you will see thick ribbons forming.
7. 7Preheat the oven to 425 degrees F.
8. 8Draw lines on a parchment paper (I used a credit card!) making sure to space them 2.5 inches apart and then flip the parchment paper
9. 9Put your dough into a piping bag with a 1.5-2.5 cm opening depending on how thick you want the final result.
10. 10Pipe lines (you can trim the ends with a knife as you pipe)
11. 11Bake for 16-18 minutes for slim eclairs, 20 minutes for thicker ones. The pastry cases should look a deep golden and feel hollow when you tap them. TIP: For a humid environment pile all your finished cases on to one sheet, turn the oven off and leave them in for a few extra minutes.
12. 12--- Glaze ---
13. 13Heat the cream to barely simmering, stir in chocolate chips to melt, set aside to cool (and thicken)
14. 14--- Whipping Cream ---
15. 15Start whipping the cream on medium speed
16. 16As it thickens then add the sugar gradually until stiff peaks form, turning it up to high
17. 17Mix in the Vanilla, adjust for taste adding in more sugar if needed.
18. 18--- Assembly ---
19. 19Fill your cream into a piping bag with a metal tip (I use my star tip)
20. 20Use the tip to poke a hole into the side of the case
21. 21Apply pressure to fill the hollow case with cream
22. 22Dip the tops of the eclairs in your glaze (if it is too runny refrigerate it for a little bit, if it is too hard then warm it a little).
23. 23Eat cold.