Chocolate Eclairs

Preheat the oven to 350 degrees F. Grease a baking sheet with softened butter and chill until set.

Fill a pastry bag fitted with a medium plain nozzle with the cream-puff pastry. Pipe the mixture to form 3-4 inch logs on the baking sheet. Lightly brush with the beaten egg. Take care not to let any of the egg drip down the sides as this may prevent the dough from rising evenly. Press gently with a fork. Bake for 30-35 minutes, or until crisp and golden. Immediately remove from the baking sheet and cool on a wire rack.

FOR PASTRY CREAM: Place the milk and vanilla in a saucepan and bring slowly to a boil. In a bowl, whisk the egg yolks with the sugar until light in color. Sift in the flour and cornstarch and whisk until blended. Pour half the boiling milk into the yolk mixture, whisk well, then return the mixture to the saucepan of milk. Bring to a boil, stirring constantly, then boil for 1 minute to completely cook the flour. Remove from the heat and spread the pastry cream on a tray to cool quickly. Cover the surface with waxed paper to prevent a skin forming. Let cool completely.

FOR CHOCOLATE GANACHE: Place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Wait a few seconds, then gently stir until the chocolate is completely melted and smooth.

Using the tip of a small sharp knife, make a small hole at one end on the underside of each éclair. Place the cooled pastry cream in a bowl and whisk until smooth, then spoon the cream into a pastry bag fitted with a small nozzle. Push the tip into one of the holes and fill the entire cavity with the pastry cream. Hold the éclair in the palm of your hand and stop adding the filling just at the moment you can feel it expanding. A little of the cream will ooze out once the nozzle is removed; wipe this off.

Using a small knife or metal spatula, carefully spread the chocolate ganache over the tops of the eclairs. Allow the eclairs to stand in a cool place until the ganache has set.