Elegant Chocolate Drizzled Eclairs

Preheat your oven to 375°F (190°C)

Sift the flour and white sugar together in a bowl, and whisk until combined.

In a medium-sized pot, place the water and 1/4 cup of butter on the stove over medium heat. Melt the butter and let the mixture come to a boil.

Remove the pot from the heat and quickly add the flour-sugar mixture, continuously beating until the mixture forms a smooth ball.

Allow the dough to cool for a couple of minutes before adding the beaten eggs one at a time, mixing well after each addition to create a smooth, glossy paste.

Run a baking sheet under cold water for a few seconds, and then tap off any excess water. Grease the damp baking sheet with extra butter.

Fill a piping bag with the choux pastry mixture and pipe out 3-4 inches long éclairs onto the prepared baking sheet, leaving ample space between each eclair.

Bake the eclairs in the preheated oven for 22-25 minutes, or until they have puffed up and are golden brown. Remove them from the oven, and make a small hole on the side of each eclair with a fork or knife tip to release steam. Allow the eclairs to cool completely on a wire rack.

In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Fill a pastry bag with the whipped cream.

Slice the éclairs in half horizontally and pipe the whipped cream filling onto the bottom half, then place the top half back on.

In a microwave-safe bowl, melt the semisweet chocolate chips and 1/2 tsp butter for about 1 minute, then stir until smooth. Drizzle the melted chocolate over the filled eclairs.