1. Preheat

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Prepare the Choux Pastry

In a medium saucepan, combine the butter, water, sugar, and salt. Bring to a rolling boil over medium heat, stirring occasionally to help the butter melt.

3. Add the Flour

Once boiling, remove the pot from heat and stir in the flour all at once. Return the pan to the heat and stir vigorously for 2–3 minutes, until the dough pulls away from the sides and forms a ball. You should see a slight film on the bottom of the pan.

4. Cool the Dough

Transfer the dough into a mixing bowl and let it cool for about 5 minutes. This step is crucial, so the eggs don’t cook when added.

5. Incorporate the Eggs

Add eggs one at a time, mixing well after each addition. You’ll know it’s ready when the dough is smooth and glossy—almost like a thick cake batter.

6. Pipe the Eclairs

Transfer the dough into a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto your prepared baking sheet, leaving space between each for expansion.

7. Baking

Bake in the preheated oven for 10 minutes; then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 20–25 minutes, or until golden-brown and puffed. They should feel light when you lift them. Transfer to a wire rack and cool completely.

8. Fill the Eclairs

Once cool, use a small knife or piping tip to make a hole in each éclair. Pipe in the pastry cream until filled to your liking.

9. Prepare the Glaze

In a small saucepan, heat the heavy cream until it’s just simmering. Pour it over the chopped chocolate and let it sit for 2 minutes. Stir until smooth.

10. Glaze the Eclairs

Dip the tops of your filled éclairs into the chocolate glaze, letting any excess drip off. Allow the glaze to set before serving.