1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1/2 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder
For the chocolate glaze:
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/4 cup heavy cream
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring the water and butter to a boil over medium heat. Remove the pan from the heat and add the flour all at once, stirring vigorously until the dough comes together in a ball.
Transfer the dough to a large mixing bowl and let it cool for a few minutes. Then add the eggs, one at a time, beating well after each addition.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. You should have about 12 eclairs.
Bake the eclairs for 25-30 minutes, until they are puffed and golden brown. Remove the pan from the oven and transfer the eclairs to a wire rack to cool completely.
In a small saucepan, bring the heavy cream to a boil. Remove the pan from the heat and add the confectioners’ sugar and cocoa powder, stirring until the mixture is smooth.
Split the eclairs in half horizontally and fill them with the chocolate cream filling.
To make the chocolate glaze, melt the chocolate and butter in a small saucepan over low heat. Add the cream and stir until the glaze is smooth.
Dip the top of each filled eclair into the chocolate glaze, allowing the excess to drip off. Return the eclairs to the wire rack until the glaze sets.
Serve the eclairs chilled or at room temperature. Enjoy!