Cream Puffs and Éclairs | Chris F. Nicholson

Ingredients

• Pastry shells
• 1 cup (227g) water
• 8 tablespoons (113g) unsalted butter
• 3/8 teaspoon salt
• 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
• 4 large eggs
• Cream puff filling
• 2 cups (454g) heavy or whipping cream
• 1/4 cup (50g) granulated sugar, or to taste
• 1 teaspoon vanilla extract
• pastry cream filling
• Icing
• 1 cup (170g) chocolate chips or chopped semisweet chocolate
• 1/2 cup (113g) heavy or whipping cream