Between the crisp choux, creamy filling, and rich glaze, these sweet treats will disappear in a flash.
, transferred to a pastry bag fitted with a 1/4-inch plain round tip4 ounces dark chocolate, about 70%, chopped 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volumeAdjust oven rack to middle position and preheat to 350°F . To prepare a template for your éclairs, take one sheet of parchment paper and, using a ruler as a guide and a Sharpie for easily visible lines, draw twelve 4 1/2-inch long lines that are 2 inches apart.
Working quickly while first tray of éclairs are still hot, make two 1/4-inch holes on the underside of each éclair by gently inserting the tip of a paring knife and rotating in a circular motion, then return to tray.
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