Chocolate eclairs

*Ingredients :

+For the choux pastry:
°60ml water
°60ml milk
°2g salt
°4g sugar
°50g butter
°75g flour
°2 eggs
+For the chocolate pastry cream:
°300ml whole milk
°2 egg yolks
°60g caster sugar
°25g cornstarch
°15g un-sweetened cocoa powder
à30g butter
+For the icing:
°80g chocolate
°80 g liquid cream
°20g butter

*Preperation :

 For the choux pastry, I refer you to this article in which the recipe is detailed.
Still gives you the big steps here!
In a saucepan, heat together the milk, water, salt and sugar. When boiling, reduce the heat and add the butter. Let it melt completely.
Add the flour all at once and stir over medium heat until the choux pastry sticks to the bottom of the pan and leaves a film.

In another container, whip the eggs into an omelette. Pour them little by little into the choux pastry, mixing between each addition. At first, you will have a bit of an odd texture, but that's normal.
At the end, it should be smooth and shiny. If not, add a little egg.
Place the choux pastry in a pastry bag and pipe into sausages about 15 cm long. The ideal is to use a petit fours socket because the heat distribution will be better when cooking the éclairs.

Bake in a preheated oven at 250°C, immediately lowering the temperature to 180°C.
Open the oven after 25 minutes to let the moisture evaporate (especially not before), then cook for another 5 minutes.
Removing from oven & let cool on wire rack.
While cooking, prepare the chocolate pastry cream.
Whisk together the egg yolks, sugar, cocoa and sifted cornstarch.
Gradually pour the milk over the preparation, while mixing.
Place everything in the saucepan and thicken over low heat, whisking constantly. When the preparation has thickened, remove from the heat and add the butter. Mix until it is melted.
Film in contact (that is to say by sticking the film to the preparation) and let come to room temperature.
Using a small knife, form crosses on the back of your eclairs.

Place the chocolate cream in a piping bag with a piping tip and garnish your éclairs.

Leave the icing!
Melt the chocolate. Heat the cream in a saucepan and pour it in 3 times over the chocolate, stirring well. Add the butter and let it melt.
Dip the tops of your chocolate éclairs in the icing.

It's ready !