Make sure your oven is preheated to 220°C. Roll up the parchment paper and set it aside.
2. Bring the oil, water, sugar and salt to a boil in a medium-sized pot. When the ingredients start to form a ball, add the flour and mix quickly. Remove from heat and give it some time to cool.
Three, beat in the eggs one by one until the batter is smooth and glossy, making sure they are fully mixed before adding more.
4. On the prepared baking sheet, cut the dough into 4-inch long strips. Use a bag with a wide, regular opening for this.
5. Preheat the oven to 190°C. After 15 minutes, reduce the temperature to 190°C (375°F). Bake for another 25 minutes or until the top is golden brown. Remove from the oven and poke a small hole in the top of each mold to allow air to escape. Let it cool completely on the baking tray.
6. Beat 1 cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form; This will fill it. Pour the whipped cream onto the cooled eclairs using a clean squeeze bag.
7. While preparing the glaze, boil 1/4 cup of cream in a saucepan. As for the flowers, remove from the heat and stir in the chocolate until smooth.
8. Dip the top of each eclair into the chocolate sauce before letting it rest.
Tips and Tricks
To make it even more interesting, you can add mocha flavor by mixing a spoonful of espresso powder into the chocolate. For a little change, you can also try almond or orange peel flavored cream. Before the glaze hardens, decorate it with chopped hazelnuts or coffee beans.
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