Double Chocolate Éclairs

Instructions

1. 1

   With the grill in the centre position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   In a saucepan, bring the water and butter to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan.

3. 3

   Return the pan to medium heat and cook the mixture, stirring, for 3 to 4 minutes or until it has dried out a bit. Transfer into a bowl or the bowl of a stand mixer.

4. 4

   Using a wooden spoon or the paddle attachment in the stand mixer, mix the dough for 5 minutes to cool it down and remove some of its humidity. Add the eggs, one at a time, mixing well between each addition, until smooth.

5. 5

   Transfer the mixture to a pastry bag fitted with a large plain tip. Form 8 éclairs, each about 3 inches (7.5 cm) long on the baking sheet, spacing them out.

6. 6

   Bake for 30 minutes or until the éclairs are golden brown. Slice open the éclairs horizontally so that the steam can escape, then return to the oven for 3 to 5 minutes to dry them slightly. Let cool.