Cream Cheese Éclair with Chocolate

Fry 1 cup of water with 1/2 cup of butter in a small saucepan

Add 1 cup of all-purpose flour and cook, stirring constantly, until a dough forms that separates from the pan

Transfer to a stand mixer and add the eggs one at a time, continuing to beat until a thick dough forms (this recipe can be frozen in a plastic bag for up to a month)

Line two baking sheets with parchment paper and draw 24 circles of 6cm x 5cm each, leaving 2.5cm between them

Grease the parchment paper with butter

Transfer the dough to a piping bag with a smooth tip and fill each circle drawn on the parchment paper

Bake in a moderate oven (180°C) that has been preheated to 200°C for 35 minutes or until the filling grows, browns slightly, and becomes dry

Let cool and cut each of the circles in half horizontally

Prepare the filling: In a stand mixer, beat together the cream cheese, sugar, and vanilla extract for one minute

Filling the éclairs and reserve them

Prepare the topping: In a heatproof bowl, combine all ingredients and place over simmering water, stirring occasionally, until the chocolate melts

Let cool slightly

Arrange the éclairs on a wire rack and pour the topping over them

Let it drizzle and serve.