Chocolate Éclair Pastry — No Piping Bag Needed For the Choux Pastry * 125 ml water (½ cup + 1 teaspoon) * 125 ml milk (½ cup + 1 teaspoon) * 100 g butter (7 tablespoons) * 1 pinch of salt * 1 teaspoon sugar * 150 g flour (1 cup + 2 tablespoons) * 3–4 eggs, depending on their size For the Chocolate Cream * 500 ml milk (2½ cups) * 100 ml 18% cream (½ cup) * 2 egg yolks * 80 g sugar (4 tablespoons) * 40 g cornstarch (4 tablespoons) * 25 g flour (2½ tablespoons) * 20 g cocoa powder (2½ tablespoons) * 150 g milk chocolate * 1 packet vanilla sugar / vanillin For the Ganache * 150 g dark chocolate * 100 ml 18% cream (½ cup) * 1 teaspoon butter Method Choux Pastry Add the water, milk, butter, salt, and sugar to a saucepan. Heat until the butter has completely melted. Once the mixture starts to boil, add all the flour at once. Stir constantly and cook for 2–3 minutes. When the dough comes together and a thin layer forms on the bottom of the pan, remove it from the heat. Transfer the dough to a wide bowl and let it cool completely. Once the dough is completely cool, add the eggs one at a time, mixing very well after each addition. Depending on the size of the eggs, you may need 3 or 4 eggs. Let the dough rest in the refrigerator for 2–3 hours, or in the freezer for 15–20 minutes. Make sure it is well covered. Lightly wet your hands with water. Take portions of the dough and shape them into long éclair shapes directly onto a baking tray lined with parchment paper. Bake in a preheated oven at 170°C / 340°F, without the fan. Do not open the oven door while baking. Chocolate Cream Heat the milk and cream together in a saucepan. In a separate bowl, mix the egg yolks, sugar, cornstarch, flour, and cocoa powder. Add a little of the warm milk mixture to the egg mixture and whisk to loosen it. Then pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until the cream thickens. Remove from the heat and add the milk chocolate and vanillin. Stir until the chocolate has completely melted. Cover the surface with plastic wrap, making sure the wrap touches the cream, and let it cool completely. Once cooled, whip the cream for 2–3 minutes until smooth and fluffy. Make small holes in the bottom of the éclairs and fill them with the chocolate cream. Ganache Heat the cream and pour it over the chopped dark chocolate. Let it sit for a few minutes, then stir until smooth. Add the butter and mix well. Dip the tops of the éclairs into the ganache and lift them out. Refrigerate for at least 2 hours before serving. #ecler #reels__tiktok #pastry #chocolate - @elena.alexandra7051