Chocolate eclairs with custard at home: recipe

Finely chop the chocolate and melt in a water bath or in the microwave. In a bowl, thoroughly whisk together the egg yolks, sugar and flour.

Return the mixture to the fire. Cook, stirring constantly, for 1-2 minutes until thickened, remove from heat.

Pour in the melted chocolate, mix thoroughly. Place the container with the cream on a bowl of ice. Stir the mass for 2-3 minutes to cool it down.

Stir soft butter into the cream. Cover it with cling film in contact, put in the refrigerator for 3-4 hours.

In a saucepan or saucepan, combine milk, water, butter, sugar and salt. Bring to a boil.

Remove from fire. Pour in all the flour, mix well. Return the dough to the stove. Cook for 2-3 minutes, stirring vigorously, until the dough starts to pull away from the bottom.

Remove from heat, put in a bowl and cool slightly. Add the eggs one by one, mixing thoroughly.

Add the next portion when the previous one is completely connected with the dough.

Put the dough into a pastry bag. Place 10 cm long strips on a baking sheet, leaving a distance between them.

Bake eclairs for 25-30 minutes until golden brown. Open the oven for a couple of seconds to release steam, and cook for another 3-5 minutes. Transfer to a wire rack and cool.

Place the chilled cream into a piping bag fitted with a narrow tip. Make a small hole in the bottom of the eclairs and fill them with cream through it.

Finely chop the chocolate and put in a bowl, add the cream, vanilla extract and salt.

Stirring, melt in a water bath. Dip the tops of the eclairs into the glaze. Put the cakes in the refrigerator for 15-20 minutes.