1 stick butter
1 teaspoon granulated sugar
1 cup water
1¼ cups flour
⅔ cup heavy cream
2 teaspoons powdered sugar
½ cup heavy cream
4 ounces couverture semisweet chocolate
1. Prepare Ingredients
Preheat oven to 425F. Place a large bowl in the fridge to chill. Cut butter into ½-inch pieces. Crack eggs into 1 small bowl each.
2. Make Choux Pastry
Place butter, sugar, and water in a medium pan over medium-high heat. Bring to a boil, then immediately remove from heat and stir in flour. Stir until well combined, then return pan to medium heat and stir for 30 seconds to cook flour. After 30 seconds, remove from heat again. Add 1 egg and stir until fully combined. Repeat with remaining eggs until mixture is smooth.
3. Bake Choux Pastry
Transfer dough to a large ziplock bag and angle with the bottom corner snip the bottom, leaving about a ¼ inch opening. Squeeze onto a parchment-lined baking sheet into 2-inch tubes. Bake for 10 minutes, then lower the heat to 350F and bake for 10 minutes more. Remove from the oven and pierce with the tip of a knife to let any steam escape.
4. Make Whipped Cream
While the choux pastry bakes, remove the bowl from the fridge and whisk together heavy cream and powdered sugar until slightly thickened and soft peaks form, about 3 minutes. Set aside.
5. Make Chocolate Glaze
Heat the heavy cream in a small saucepan over medium heat until steaming. Pour over chocolate in a medium bowl and stir until chocolate is melted.
6. Assemble Eclairs
Cut eclairs in half lengthwise. Fill with whipped cream, then dip in chocolate.