Commercial RecipeChocolate Orange Eclairs

Prepare Èclair shells if using your favorite recipe.

Prepare CHOCOLATE ORANGE FILLING: Combine sugar, HERSHEY'S Cocoa, cornstarch and salt in large heavy-bottomed saucepan. Using wire whisk, gradually stir in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat; add vanilla. Pour into large bowl; press plastic wrap onto surface. Refrigerate until cold. Mix together heavy cream and orange extract in 6 qt. bowl of mixer fitted with whisk attachment until stiff; fold into chocolate mixture. Pierce small hole inside of each Èclair. Gently pipe filling into Èclair shell using a pastry bag fitted with a medium-size plain tip, using only enough to fill the inside.

Prepare CHOCOLATE GLAZE: Melt butter in medium heavy-bottomed saucepan over low heat. Using wire whisk, add HERSHEY'S Cocoa and water, stirring until mixture thickens. Do not boil. Remove from heat. Gradually add powdered sugar and vanilla, mixing until smooth and of spreading consistency. Divide glaze evenly on top of each Èclair. Allow chocolate to set at room temperature or refrigerate until set. Refrigerate until serving time.