Easy Cream Filled Eclairs Recipe Bake Shop Eclairs at Home

Instructions:

1. Combine water, butter, and salt in a saucepan. Bring to a boil. Remove from heat and add flour all at once. Stir vigorously until a smooth ball forms. Cook over low heat, stirring constantly, for 1-2 minutes to dry out the dough slightly.
2. Transfer the dough to a mixing bowl. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy and hold its shape when piped.
3. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto a baking sheet lined with parchment paper.
4. Bake at 400°F (200°C) for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown and puffed. Pierce each eclair with a knife to release steam. Turn oven off, prop door open slightly, and let the eclairs dry in the oven for 30 minutes. This helps prevent them from collapsing.
5. Transfer the baked eclairs to a wire rack to cool completely.
6. In a chilled bowl, beat the heavy cream, sugar, and vanilla extract with an electric mixer until stiff peaks form.
7. Using a sharp knife, make small slits in the bottom of each eclair. Fill a piping bag with the vanilla cream and pipe the filling into the eclairs.
8. Melt the chocolate, heavy cream, and butter together in a double boiler or heat-safe bowl over simmering water, stirring until smooth.
9. Dip the top of each eclair into the chocolate glaze. Place on a wire rack to allow the glaze to set.
10. Enjoy! These are best enjoyed soon after filling.