, 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.
If you don’t have a microwave, you can make the glaze in a double boiler. Place 2 1/2 cups water in a 3-quart saucier on the stove over medium heat. In a large, heat-proof bowl that will sit comfortably on the pot without toppling over or touching the water below, combine chocolate, butter, corn syrup, and salt. Stir gently until chocolate and butter are melted and the glaze is smooth and shiny.
I'd kill for a maple bar donut recipe.
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