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1. Preheat your oven to 425°F (220°C). Line a baking tray with baking paper.
2. In a medium saucepan, bring water, butter, sugar and salt to a boil. Add the flour all at once and stir vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, until the batter becomes smooth and shiny.
4. Place the dough in a piping bag fitted with a large smooth tip and pipe it into 10cm long strips onto the prepared baking tray.
5. Bake at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for another 25 minutes until golden brown and fluffy. Remove from the oven and cut a small slit in each to allow the steam to escape. Let cool completely on a wire rack.
6. For the filling, beat 1 cup cream with powdered sugar and vanilla until stiff peaks form. Fill a clean piping bag and pipe the cream into the cooled eclairs.
7. To make the glaze, heat 1/4 cup cream in a small saucepan until just beginning to simmer; Remove from heat and add the chocolate chips and stir until smooth.
8. Dip the top of each eclair in the chocolate glaze and set aside to set.
Variations & Tips
For a little change, add a teaspoon of espresso powder to the chocolate icing to give it a mocha flavor. Alternatively, the cream filling can be flavored with various extracts such as almond or orange for a refreshing change. If you like it a little crunchier, sprinkle chopped nuts or toffee pieces on the glazed part before it sets.
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