Eclairs with custard: a recipe at home

Combine water, milk, butter, sugar and salt in a saucepan or ladle. While stirring, bring to a boil.

Remove the liquid from the heat and immediately add the flour, mix thoroughly. Return the pot to the heat and cook for another 1-2 minutes, until the dough comes together and a thin film forms on the bottom.

Transfer the dough to a bowl and beat with a mixer for 1-2 minutes to cool slightly. Add the eggs one at a time while continuing to beat.

Add the next egg only when the previous one is completely mixed into the dough.

Bake the eclairs for 10 minutes, then reduce the temperature to 160 ° C and cook for another 25-30 minutes until golden brown. During this time, do not open the oven. Transfer the blanks to a wire rack and cool completely.

For cream, in a large bowl, mix sugar, starch, salt and yolks until a homogeneous light mass. Bring the milk to a boil.

Whisking constantly, pour the hot milk into the yolks in a thin stream. Return the mixture to the heat, stirring, bring to a boil and cook for 30-40 seconds until thickened.

Pour the cream into a bowl, add vanilla extract and butter, cut into small cubes. Stir until the butter has melted and the cream is smooth.

Finely chop the dark chocolate. Bring the cream to a boil and pour over the chocolate, leave for 1-2 minutes, then stir the icing until smooth.