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1
Preheat the oven to 425F, with a rack in the center.
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2
Line 2 unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).
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3
Make the pastry cream; refrigerate.
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4
Make the pate a choux batter.
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5
Fill a pastry bag fitted with a 1/2-inch (Ateco #806) tip; pipe out oblong shapes, about 3 1/2 inches long and 1 inch wide, onto the baking sheets at 2-inch intervals.
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6
Gently run a fork dipped in water along the top, making straight lines to ensure even rising.
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7
Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator.
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8
Transfer the other to the oven.
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9
Bake 10 minutes; reduce the oven heat to 350F.
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10
Bake 25 to 30 minutes, or until golden brown.
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11
Turn off the oven; prop the door open slightly to let steam escape.
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12
Allow the eclairs to dry in the oven about 15 minutes, or until the center is damp but no wet dough remains (test by cutting into the center of one).
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13
Transfer to a wire rack to cool slightly.
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14
Raise the heat back to 425F, and repeat the process for the remaining batch.
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15
If serving immediately, fill while still warm so the eclairs can take more cream.
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16
If filling at a later time, insert a skewer into one end of each, and move it around to expand the opening for cream; set aside.
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17
In a medium bowl, stir the pastry cream to soften.
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18
Fill a pastry bag fitted with a coupler and filling tip (Ateco #230) with pastry cream.
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19
Insert the tip into one end of each eclair; fill.
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20
Serve, or glaze as follows.
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21
To make the glaze, combine the water, corn syrup, and sugar in a small saucepan.
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22
Stir over medium-high heat until the sugar is dissolved.
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23
Bring the mixture to a boil, washing the sides of the pan with a wet pastry brush to prevent crystals from forming.
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24
Once at a boil, remove from heat; add the chocolate.
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25
Let stand 2 minutes; stir gently until smooth.
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26
Transfer the glaze to a shallow bowl.
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27
Dip the top of each eclair into the glaze; let excess drip off before turning over.
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28
Transfer to a wire rack to allow glaze to set.
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29
Serve, or store in an airtight container in the refrigerator up to 1 day.
