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4 cups Pastry Cream (Basics)

Pâte à Choux (Basics)

Oil, for plastic wrap

for chocolate glaze

¼ cup water

¼ cup light corn syrup

½ cup sugar

4½ ounces semisweet chocolate, finely chopped

1. Preheat the oven to 425°F, with a rack in the center. Line 2 unrimmed baking sheets with parchment paper or Silpats (French nonstick baking mats).

2. Make the pastry cream; refrigerate. Make the pâte à choux batter. Fill a pastry bag fitted with a ½-inch (Ateco #806) tip; pipe out oblong shapes, about 3½ inches long and 1 inch wide, onto the baking sheets at 2-inch intervals. Gently run a fork dipped in water along the top, making straight lines to ensure even rising.

3. Cover 1 sheet with lightly oiled plastic wrap, and place in the refrigerator. Transfer the other to the oven. Bake 10 minutes; reduce the oven heat to 350°F. Bake 25 to 30 minutes, or until golden brown. Turn off the oven; prop the door open slightly to let steam escape. Allow the éclairs to dry in the oven about 15 minutes, or until the center is damp but no wet dough remains (test by cutting into the center of one). Transfer to a wire rack to cool slightly. Raise the heat back to 425°F, and repeat the process for the remaining batch. If serving immediately, fill while still warm so the éclairs can take more cream. If filling at a later time, insert a skewer into one end of each, and move it around to expand the opening for cream; set aside.

4. In a medium bowl, stir the pastry cream to soften. Fill a pastry bag fitted with a coupler and filling tip (Ateco #230) with pastry cream. Insert the tip into one end of each éclair; fill. Serve, or glaze as follows.

5. To make the glaze, combine the water, corn syrup, and sugar in a small saucepan. Stir over medium-high heat until the sugar is dissolved. Bring the mixture to a boil, washing the sides of the pan with a wet pastry brush to prevent crystals from forming. Once at a boil, remove from heat; add the chocolate. Let stand 2 minutes; stir gently until smooth. Transfer the glaze to a shallow bowl. Dip the top of each éclair into the glaze; let excess drip off before turning over. Transfer to a wire rack to allow glaze to set. Serve, or store in an airtight container in the refrigerator up to 1 day.

chocolate turnovers

MAKES 9

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

All-purpose flour, for the work surface

1 pound 6 ounces Puff Pastry dough (Basics)

1 large egg yolk

1 tablespoon heavy cream

2¼ ounces semisweet chocolate, cut into 9 equal pieces

1. Preheat the oven to 400°F. On a lightly floured work surface, roll out the pastry dough into a 12-inch square, about 1/8 inch thick, with a rolling pin. Brush off excess flour. Using a pastry wheel or sharp knife, trim the edges and cut the square into nine 3½-inch squares. Place the squares on an ungreased baking sheet.

2. In a small bowl, whisk together the egg yolk and cream for the egg wash. Using a pastry brush, moisten 2 adjacent edges of each square with egg wash. Place a piece of chocolate just below the center of each square; fold down the unwashed edges over the chocolate to form a triangle, completely enclosing the chocolate. Using your fingers, gently but firmly press the pastry edges together to seal. Cover with plastic wrap; refrigerate 30 minutes.

3. Remove the turnovers from the refrigerator, and brush the tops liberally with the remaining egg wash. Place the pan in the oven, and bake until the turnovers are puffed and golden brown all over, 25 to 30 minutes. Remove from the oven; using a spatula, immediately transfer the turnovers to a wire rack to cool completely before serving.

palmiers

MAKES ABOUT 30

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

¾ cup sugar

14 ounces Puff Pastry dough (Basics)

1. Sprinkle half