Chocolate Glazed Cream Filled Éclairs

Ingredients

• 1 cup milk
• 4 tbsp butter
• 1 tbsp sugar
• 1 cup sifted flour
• 4 eggs
• 1 pint heavy cream
• 1 tsp vanilla extract
• 4 tbsp sugar
• 1 tbsp flour
• 1/2 cup sugar
• 1 egg
• 1/8 tsp salt
• 1/2 cup sugar
• 5 tbsp water
• 1 oz chocolate, grated

Method

1. 1 Boil 1 cup milk, 4 tbsp butter, and 1 tbsp sugar. Add 1 cup sifted flour and cook 2 minutes, beating well. Cool slightly.
2. 2 Beat in 4 eggs, one at a time, vigorously for 15 minutes until smooth and velvety.
3. 3 Pipe 3-inch strips onto buttered sheets, spacing 2 inches apart. Bake at 425°F for 25 minutes until hollow and risen.
4. 4 While warm, coat éclairs with chocolate. Once cold, cut open on the side to fill.
5. 5 For filling: Whip 1 pint cream, 1 tsp vanilla, and 4 tbsp sugar until firm. Pipe into éclairs.
6. 6 For icing: Boil 1/2 cup sugar and 5 tbsp water. Pour onto platter, wait 8 minutes. Stir until thick, then add 1 oz melted chocolate. Dip tops of éclairs.