King-Size Eclairs

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The eclair pastry shells:

1 cup flour

1 cup (about 5 large) eggs

1/2 teaspoon sugar

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, cut into 1/2-inch pieces

The pastry cream:

11/3 cups half and half

1 cup sugar

4 large egg yolks

1/4 cup flour

1 teaspoon vanilla

1 teaspoon dark rum

1/2 cup heavy whipping cream

The chocolate glaze:

5 ounces semisweet or bittersweet chocolate, finely chopped

6 tablespoons heavy whipping cream

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