Add Eggs:
Transfer the dough to a mixing bowl. Beat in eggs, one at a time, fully incorporating each before adding the next, until the dough becomes smooth.
Pipe the Eclairs:
Transfer the dough to a piping bag fitted with a large round tip.
Pipe the dough into 4-inch lengths on the prepared baking sheet, spacing them apart.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the eclairs are golden brown and puffed.
Remove from oven and let cool on a wire rack completely.
Prepare the Filling:
In a mixing bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form.
Fill the Eclairs:
Slice each eclair in half horizontally.
Fill the bottom halves with the whipped cream, then replace the tops.
Prepare the Chocolate Topping:
In a microwave-safe bowl, combine the chopped chocolate and a pinch of salt.
Melt in the microwave in 30-second intervals, stirring in between, until smooth.
Decorate the Eclairs:
Dip the tops of the eclairs into the melted chocolate, or use a spoon to drizzle it over them.

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