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Recipe Chocolate Eclairs

For the cream puffs: 250 milliliters of water, 100 grams of butter, 200 grams of flour, 4 or 5 eggs, 1 pinch of sugar, 1 pinch of salt, 1 egg yolk. For the cream: 500 milliliters of milk, 40 grams of cornstarch, 120 grams of sugar, 80 grams of dark chocolate, 20 grams of butter. To decorate: icing sugar.

Starting from the dough for the cream puffs. In a saucepan heat the water with the diced butter until it melts. Add the flour and incorporate it well. Continue to mix for a couple of minutes even after the mixture has obtained a compact consistency. Transfer it to a bowl if you want to work the dough by hand or in a planetary mixer. Add a pinch of sugar and salt. Turn the dough a little to lower the temperature. Add one egg at a time after complete absorption of the previous one. The quantity of eggs depends on the consistency of the dough, which must be firm but sufficiently soft. Transfer the mixture into a sac-à-poche and form the puffs on a baking sheet lined with parchment paper. Brush the cream puffs with an egg yolk. Bake at 200 degrees for about 20-25 minutes in a convection oven. Now prepare the chocolate cream. Heat the milk in a saucepan. Add the sugar to 4 egg yolks and incorporate. Add the sifted cornstarch. Add the mixture to the hot milk and stir over the heat. When the cream is ready, turn off the heat and add it to the dark chocolate chips. Mix. Add the butter to make the cream smoother. Cover with cling film, make sure it is in contact with the cream, and allow to cool. Once cold, pour it into a sac-à-poche and fill the puffs. Decorate with a sprinkling of icing sugar and serve.