HERSHEY'S Espresso Cream Eclairs

Heat oven to 425°F. Line two baking sheets with parchment paper.

Place water, butter and salt in a large saucepan set over medium heat. Boil for 1 to 2 minutes or until butter has melted.

Remove from heat; add flour all at once. Turn heat down to low and return pan to stove. Stir for about 1 minute or until flour mixture comes together in a ball and a film coats the bottom of the pan.

Pour flour mixture into the bowl of a stand mixer. Mix for 1 to 3 minutes or until slightly cooled. Mixture will be warm to the touch but should not be hot. 

Beat in eggs, one at a time, until dough is smooth and elastic.

Place a medium plain tip in a pastry bag or plastic bag then fill with the dough. Pipe dough into 4 x 1-inch oblong shape onto prepared baking sheets. Bake for 15 minutes.

Reduce heat to 350°F; bake an additional 20 to 25 minutes or until golden brown. Remove from oven and let cool completely on a wire rack.

Once cool, cut in half lengthwise; set aside. 

Melt chips in microwave safe bowl. Heat chips on MEDIUM (50%) for 1 minute. Stir until smooth. Heat chips an additional 30 seconds at a time until completely melted. 

Dip the tops of the eclairs into the melted chocolate to coat halfway; let excess drip off and place on a wire rack or parchment paper. Place in refrigerator for 20 to 30 minutes to set, if needed.