Chocolate Eclairs

Directions

1. 1
   Preheat the oven to 425F, with racks in the upper and lower thirds.
2. 2
   Line two large baking sheets with parchment paper or nonstick baking mats, such as Silpats.
3. 3
   With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart (you should be able to fit 16 lines on each sheet).
4. 4
   Turn parchment over, marked sides down.
5. 5
   Fill a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806) with Pate a Choux; pipe along the lines on the prepared baking sheets.
6. 6
   Gently smooth tops with a moistened fingertip to ensure even rising.
7. 7
   Bake for 10 minutes; reduce oven temperature to 350F.
8. 8
   Continue to bake, rotating sheets halfway through, until pastries are golden brown, 25 to 30 minutes more.
9. 9
   Transfer pastries and parchment to a wire rack to cool completely.
10. 10
    Place chocolate in a medium heatproof bowl.
11. 11
    Heat 3/4 cup cream and corn syrup in a small saucepan over medium heat until bubbles begin to appear around the edges, about 5 minutes; pour mixture over chocolate.
12. 12
    Let stand 5 minutes, then stir until smooth.
13. 13
    Let cool, stirring occasionally, about 5 minutes.
14. 14
    To fill the pastries, insert a wooden skewer into one end of each shell.
15. 15
    (You can also use a small pastry tip, such as the one you will use for filling, to create the hole.)
16. 16
    In a medium bowl, stir the Pastry Cream to soften.
17. 17
    In another bowl, whip the remaining 1 1/2 cups heavy cream to stiff peaks.
18. 18
    Fold the whipped cream into the Pastry Cream in two batches to lighten.
19. 19
    Transfer to a pastry bag fitted with a 1/4-inch plain tip (such as an Ateco #802).
20. 20
    Insert the tip into the opening of each pastry, and pipe to fill with the whipped Pastry Cream.
21. 21
    Dip the top of each Eclair into the chocolate glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet.
22. 22
    Refrigerate Eclairs in a single layer in an airtight container until glaze is set, about 10 minutes or up to 1 day.
23. 23
    Pate a Choux is piped onto marked lines on parchment-lined baking sheets.
24. 24
    Once baked, the cream filling is piped into each Eclair; the tops are then dipped in chocolate glaze.