Deliciously crisp, puffy and perfect chocolate eclairs

sides of the pan, about 1 minute.

2. SHAPE AND BAKE THE ÉCLAIRS:

6. Transfer the dough to a pastry bag fitted with a large round tip (or use a ziplock bag with a corner snipped off).
7. Pipe 4-inch strips onto the prepared baking sheet, leaving space between each éclair.
8. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes, or until the éclairs are golden brown and crisp.
9. Remove from oven and let cool on a wire rack.

3. PREPARE THE FILLING:

10. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Transfer the whipped cream to a piping bag fitted with a small round tip.

4. FILL THE ÉCLAIRS:

12. Once the éclairs have cooled, slice each éclair horizontally using a serrated knife.
13. Pipe the whipped cream filling into the bottom half of each éclair.

5. MAKE THE CHOCOLATE GLAZE:

14. In a heatproof bowl set over a pot of simmering water (double boiler), melt the chocolate chips and butter until smooth.
15. Remove from heat and sift in powdered sugar. Mix well.
16. Gradually add hot water, 1 tablespoon at a time, until the
    

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