Éclairs

1. FOR THE PASTRY: Adjust oven rack to middle position and heat oven to 400 degrees. Spray baking sheet with vegetable oil spray and line with parchment paper.
2. Fit pastry bag with 1⁄2-inch plain tip and fill with warm pâte à choux. Pipe pâte à choux into eight 5 by 1-inch logs, spaced about 1 inch apart. Use back of teaspoon dipped in cold water to even out shape and smooth surface of logs.
3. Bake pastries for 15 minutes (do not open oven door), then reduce oven temperature to 350 degrees and continue to bake until golden brown and fairly firm (pastries should not be soft and squishy), 8 to 10 minutes longer.
4. Remove baking sheet from oven and cut 3⁄4-inch slit into side of each pastry with small knife to release steam. Return pastries to oven, turn off oven, and prop oven door open with handle of wooden spoon. Dry pastries in turned-off oven until center is just moist (not wet) and surface is crisp, about 45 minutes. Transfer pastries to wire rack to cool. (Cooled pastries can be stored at room temperature for up to 24 hours or frozen in zipper-lock bag for up to 1 month. Re-crisp room-temperature pastries in 300-degree oven for 5 to 8 minutes, or frozen pastries for 8 to 10 minutes.)
5. FOR THE FILLING AND GLAZE: Use tip of small knife to cut 3 small Xs along top of each pastry. Fit clean pastry bag with 1⁄4-inch plain tip and fill pastry bag with pastry cream. Pipe pastry cream into pastries through each X until éclairs are completely filled.
6. Microwave chocolate at 50 percent power for 30 seconds until it melts. Whisk in half-and-half until smooth. Gradually whisk in sugar until smooth. Transfer éclairs to wire rack set over sheet of parchment (for easy cleanup) and spoon warm glaze evenly over tops, being sure to cover holes. Let glaze set, about 20 minutes, before serving. (Filled and glazed éclairs can be stored at room temperature for 4 hours.)

Be sure the pastry cream is thoroughly chilled before filling the pastries. The chocolate glaze should still be warm when glazing the éclairs.