Chocolate Eclairs

Eclair:
1 c. water                                 1 c. flour
1 stick unsalted butter              4 eggs, plus 1 for egg wash

Egg Wash: 

1 egg

1½ teaspoons of water.

Filling*:

1 large box of cook & serve vanilla pudding (not instant)

milk

Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
2 tablespoons light corn syrup

• Preheat oven to 450.
• Bring water and butter to a rolling boil, stirring until butter melts.
• Reduce heat to low: add all flour.
• Stir vigorously with wooden spoon until mixture leaves the sides of the pan and forms a stiff ball.
• Remove from heat. Add eggs, one at a time, beating well after each addition.
• Spoon or pipe lengths of dough onto a baking sheet lined with parchment paper.
• Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps or points of dough that remain on the surface.
• Bake at 450 for 15 minutes.
• Reduce heat to 325 and bake 20 additional minutes.
• While eclairs are baking, prepare pudding according to directions on box. 
• Remove eclairs from oven and cool completely on wire rack.
• Cut eclairs with serrated knife and fill.
• In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined.
• Stir in corn syrup and allow to cool until slightly thickened. If needed, add more chocolate or more cream to achieve desired consistency.
• Glaze eclairs. 
• Store in refrigerator. If covering with plastic wrap, spray wrap with cooking spray to avoid sticking.

*Feel free to make your crème pâtissière from scratch if you prefer!