My aunts used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Add the flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let cool slightly.
3. Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next, until the dough becomes smooth and glossy.
4. Transfer the dough to a piping bag fitted with a large plain tip and pipe into 4-inch long strips onto the prepared baking sheet.
5. Bake for 15 minutes at 425°F then reduce the temperature to 375°F (190°C) and bake for another 25 minutes until golden and puffed. Remove from oven and make a small slit in each to release steam. Cool completely on a wire rack.
6. For the filling, whip the 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Fill a clean piping bag and inject cream into the cooled eclairs.