Chocolate Éclairs

Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper.

Step 2

In a saucepan, combine the water, butter, and salt and bring to a boil.

Step 3

Remove from heat and stir in the flour all at once, beating vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.

Step 4

Let the dough cool for 5 minutes, then beat in the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.

Step 5

Transfer the dough to a piping bag and pipe 4-inch logs onto the baking sheet, spacing them 2 inches apart.

Step 6

Bake for 30-35 minutes until puffed and golden brown; do not open the oven door while baking.

Step 7

Turn off the oven, pierce each éclair with a knife to release steam, and let cool completely on a wire rack, about 30 minutes.

Step 8

Meanwhile, whisk the milk and vanilla pudding mix together and refrigerate for 5 minutes until set to make the filling.

Step 9

Fold the heavy cream, whipped to soft peaks, into the pudding filling.

Step 10

Split each cooled éclair shell horizontally and fill generously with the pudding cream mixture.

Step 11

Melt the dark chocolate in a microwave or double boiler, stirring until smooth.

Step 12

Dip the top of each filled éclair into the melted chocolate and let set for 10 minutes before serving.