Chocolate Eclairs

Pastry treat! Taste of childhood get back there without delay.

* Ingredients
+6 people

+To prepare the pastry cream
° 100g dark chocolate 705g sugar
° 3 egg yolks
° 33 cl of whole milk or powdered sugar
° 2 tbsp. to s. Maizena . corn starch
° 0.5 tsp. to c. Vanilla extract or liquid vanilla
+To prepare the choux pastry
° 3 medium eggs
° 1 egg, beaten with a pinch of salt
° 80 g flour
° 75 grams butter
° 10 cl of water
° pinch of salt or fine salt
+for decoration
° 100gm fondant
° 20 grams of chocolate powder

* Preparation : 

+To prepare the pastry cream:
 Boil the milk with half the sugar and the vanilla liquid.
In a salad bowl, beat the egg yolks and the rest of the sugar until the mixture whitens well. Add cornstarch and mix.
Add boiling milk while whisking. Back to destiny.
Put the pot on a low heat while continuing to stir with the paddle.
Bring the mixture to a boil, whisking constantly, and cook for 3 minutes.
Add the chocolate away from the heat and whisk until combined.
Permit cream cool in refrigerator.
+To prepare the choux pastry:
Heat oven 180 degrees C .
In a saucepan, bring water to a boil along with pieces of butter and salt.
Removing from heat also adding flour all at once. Stir with a wooden spoon until the mixture forms a thick paste that sticks to the spoon.
Return the pan to a low heat and dry the dough for a few seconds.
Remove the saucepan from the heat and add each egg one at a time, mixing vigorously until the eggs and dough are cooked. The dough becomes runny but not runny.
You should put the last egg gradually because the dough may be too runny or else you may miss the choux dough.
Put the dough in a pastry bag.
Put the choux pastry into an eclair.
Roast and bake for about 25 minutes. Cabbage should be dry.
+To decorate the eclair:
Make two small holes at the bottom of the bolt and decorate with cream using a pastry bag.
Heat the fondant very slightly and coat it with cocoa powder.
Gently dip the eclair into the fondant.

Enjoy !