Classic Chocolate Eclairs (Print Version)

# Ingredients:

01 - 240 mL water.
02 - 115 g unsalted butter.
03 - 1/2 teaspoon kosher salt.
04 - 1 tablespoon granulated sugar.
05 - 145 g bread flour, sifted.
06 - 1 teaspoon vanilla extract (optional).
07 - 4 large eggs (226g with shells).
08 - 1 1/2 batches vanilla or chocolate pastry cream.
09 - 340 g semisweet chocolate.
10 - 180 mL heavy cream.
11 - Pinch of kosher salt.
12 - 28 g unsalted butter.
13 - 2 tablespoons corn syrup (optional).

# Instructions:

01 - Heat water, butter, salt and sugar until boiling. Add flour all at once, cook and stir until film forms on pan bottom.
02 - Cool mixture, then gradually beat in eggs until dough is glossy with correct consistency.
03 - Pipe 4-5 inch logs using French star tip. Flatten pointed ends with wet finger and dust with powdered sugar.
04 - Bake at 375°F for 25 minutes, prick shells, continue 5-10 minutes until dark golden.
05 - Make holes in bottom of shells and fill with prepared pastry cream.
06 - Make chocolate glaze with chocolate, cream, butter and corn syrup. Dip tops of filled eclairs.

# Notes:

01 - Use weight measurements for best accuracy.
02 - Bread flour creates sturdier shells than all-purpose.
03 - Can freeze unfilled shells for later use.

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