Prep the Chantilly Cream and place in the refrigerator to cool and set.

In a saucepan over medium heat, boil the water and butter.

Once boiling, add in dry ingredient mixture and continue to stir. This will form a dough.

Place the hot dough into a mixer and mix on a low setting to help it cool it down. Mix in one egg at a time thoroughly until all eggs are combined with the dough.

Whip the dough until it’s nice and smooth.

Place the dough in a piping bag with a 1E tip (or something similar).

Pipe a ball-like shape by squeezing intentionally and lifting the piping bag as you squeeze (creating a taller shape).

Preheat oven to 400°F. Bake for 30 minutes without opening the oven. Once the timer goes off, turn off the oven and poke a small hole in each eclair. This will help steam to. release.

Fill with Chantilly Cream and enjoy right away or allow the cream to cool and set in the freezer or refrigerator (depending on preference). Store in the freezer for long term storage in an airtight container for up to 3 months.