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Miniature Chocolate Éclairs By Susan
(aka éclairs d'Coram)

Pate a Choux (Puff Pastry)

Bring to a rolling boil in medium to large saucepan:
1 cup hot water
1/2 cup butter
1 tablespoon sugar
1/2 teaspoon salt

Add, all at once: 1 cup sifted flour. Beat vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat. Quickly beat in 4 eggs (room temperature) one at a time, beating until smooth after each addition. Continue beating until mixture is thick and smooth. Shape dough into 4 dozen 3" éclair shapes 2" apart on lightly greased baking sheets. Bake at 450° for 10 minutes, then lower heat to 350° for 5 minutes more. Turn off oven and let éclairs sit in warm oven for about 10 minutes. Then remove and place on cooling rack. Cut off tops and frost with chocolate glaze.

Chocolate Glaze

In a small saucepan combine:
3 tablespoons of imported cocoa (Droste or Ghirardelli)
2 tablespoons and 2 teaspoons water
1 tablespoon oil
1 tablespoon corn syrup.

Mix over medium heat until smooth and thickening. Remove from heat. Add, all at once, 1 cup confectioners sugar. Mix until smooth. Drizzle over éclairs with a teaspoon. If not thick enough, add more confectioners sugar or cocoa. Let cool for at least 20 minutes.

Whipped Cream Filling

Refrigerate beaters, bowl, and cream. Whip cream adding a teaspoonful of confectioners sugar. Fill éclairs with whipped cream. Place in refrigerator.