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