My aunts used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!

My dear friends, today I’m sharing a recipe that’s a bit of a wander from our usual Midwestern fare, but just as delightful – the classic Eclair. Originating from France, eclairs have graced our tables during special family gatherings and potlucks, bringing a little slice of European elegance to our homes. These oblong pastries, filled with cream and topped with a glossy chocolate glaze, are a testament to the beauty of simple ingredients coming together in a delightful symphony. Making eclairs might seem daunting, but I assure you, with a bit of patience, the results are utterly rewarding.
Eclairs are perfect as a standalone dessert but pair wonderfully with a cup of coffee or tea. If you’re feeling fancy, a light vanilla ice cream or a dollop of whipped cream on the side can elevate your eclair experience. For special occasions, serving them alongside a platter of fresh fruits like strawberries and blueberries adds a refreshing contrast to the richness of the eclairs.

1 cup water
1/2 cup unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup heavy cream (for chocolate glaze)

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Add the flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
3. Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next, until the dough becomes smooth and glossy.
4. Transfer the dough to a piping bag fitted with a large plain tip and pipe into 4-inch long strips onto the prepared baking sheet.
5. Bake for 15 minutes at 425°F then reduce the temperature to 375°F (190°C) and bake for another 25 minutes until golden and puffed. Remove from oven and make a small slit in each to release steam. Cool completely on a wire rack.
6. For the filling, whip the 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Fill a clean piping bag and inject cream into the cooled eclairs.
7. For the glaze, heat the 1/4 cup heavy cream in a small saucepan until it just begins to simmer; remove from heat and add the chocolate chips, stirring until smooth.
8. Dip the top of each eclair into the chocolate glaze and set aside to set.
Variations & Tips
For a little twist, add a teaspoon of espresso powder to the chocolate glaze to give it a mocha flavor. Alternatively, the cream filling can be flavored with different extracts like almond or orange for a refreshing change. For those who enjoy a bit of crunch, sprinkle chopped nuts or toffee bits on the glazed part before it sets.

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