Chocolate Eclairs - make pâte à choux with water (not milk). Bake the shells very well; When you think they're done, give them another 5 or 10 minutes. Make your favorite vanilla pastry cream and fold in unsweetened whipped cream (soft peaks). You've just made Diplomat Cream! It should be 2/3 pastry cream, 1/3 whipped cream. The glaze is semi-sweet chocolate, half-and-half, and powdered sugar. Fill the Eclairs by splitting them horizontally and piping in the filling. Glaze all of the tops and then place them over the filled bottoms. There are NEVER any leftovers.