Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.
For the chocolate glaze:
Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
Remove from the heat and cool for a few minutes.
Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
Enjoy !
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