ChouxPastry

Directions

• In a saucepan over medium heat, combine the water, butter, sugar, and salt. Heat until the butter melts and the mixture comes to a boil. Remove from heat and stir in the flour until a dough forms. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, shiny, and pipeable.
• Transfer the dough to a piping bag fitted with a round tip. Pipe heart shapes onto the prepared baking sheets. Use a toothpick to smooth any rough edges and perfect the heart shapes.
• Bake for 20-25 minutes, or until golden brown and puffed. Turn off the oven and let the pastries cool inside with the door slightly ajar to prevent deflating.
• While the éclairs cool, prepare the chocolate cream filling. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Fold in the melted chocolate until evenly combined.
• For the chocolate glaze, melt the chocolate chips and heavy cream together in a heatproof bowl set over a pot of simmering water (double boiler). Stir until smooth. Add a drop of food coloring if desired for a romantic touch.
• Once the éclairs are cool, slice them horizontally. Fill the bottom halves with the chocolate cream using a piping bag. Place the top halves back on to complete the éclairs.
• Dip the tops of the éclairs into the chocolate glaze, allowing any excess to drip off. Place them on a wire rack to set.
• Serve immediately or store in the refrigerator until ready to serve.