Chocolate Éclairs:

1. Prepare the Choux Pastry:
   • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
   • In a saucepan, combine water, butter, and a pinch of salt. Bring to a boil over medium heat.
   • Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
   • Transfer the dough to a mixing bowl and let it cool for a few minutes.
   • Beat in the eggs, one at a time, until the dough is smooth and glossy.
2. Pipe the Éclair Shapes:
   • Spoon the choux pastry dough into a piping bag fitted with a large round tip.
   • Pipe 4-inch (10 cm) éclair shapes onto the prepared baking sheet, leaving space between each éclair.
   • Smooth out any peaks with a wet finger.
3. Bake the Éclairs:
   • Place the baking sheet in the preheated oven and bake for 15 minutes.
   • Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20 minutes, or until the éclairs are golden brown and puffed.
   • Remove from the oven and let cool completely on a wire rack.
4. Prepare the Chocolate Cream Filling:
   • In a saucepan, whisk together skim milk, cornstarch, granulated sugar, and unsweetened cocoa powder over medium heat.
   • Cook, stirring constantly, until the mixture thickens and comes to a boil.
   • Remove from heat and stir in vanilla extract and semi-sweet chocolate chips until smooth and creamy.
   • Transfer the chocolate cream filling to a piping bag fitted with a small round tip.
5. Fill the Éclairs:
   • Using a sharp knife or pastry tip, make small incisions in the bottom of each cooled éclair.
   • Pipe the chocolate cream filling into each éclair until they are comfortably filled.
6. Prepare the Chocolate Glaze:
   • In a microwave-safe bowl, combine semi-sweet chocolate chips, unsalted butter, and corn syrup.
   • Microwave in 30-second intervals, stirring between each interval, until the mixture is smooth and glossy.
7. Glaze the Éclairs:
   • Dip the top of each filled éclair into the warm chocolate glaze, allowing any excess glaze to drip off.
   • Place the glazed éclairs on a wire rack set over a baking sheet to allow the glaze to set.
8. Garnish:
   • Dust the glazed éclairs with powdered sugar for an extra touch of elegance, if desired.

Nutritional Information (per serving):