Cream-Filled Éclair

Into a saucepan, add the water, the salt, the sugar, and the unsalted butter, mix it all together very well until the butter melts.

Add the wheat flour and keep mixing until combined. Once that’s done, mix it all together for another 2 minutes.

After that, turn off the heat and let the dough cool down until lukewarm.

When it reaches this temperature, add one egg, and mix well. Repeat this process with the rest of the eggs. Mix it all very well.

Transfer all this dough to a piping bag fitted with a nozzle or, if you prefer, put it in a disposable piping bag with the tip cut off.

Now, into a baking tin prepared with parchment paper, pipe a few lines of dough into log shapes, no more than 10 cm long. 

Once you’ve done that, bake in a preheated oven at 180°C (356°F) for about 25 minutes.

Meanwhile, into a saucepan, add the milk and the cornstarch, mix well until combined. Add the sugar, the vanilla essence, and the sieved egg yolks, mix it all together again and add the butter.

Turn the heat to medium temperature and stir until it thickens.

When it thickens, set aside until it reaches room temperature.

Once the dough has thickened and the pastry cream has already reached room temperature, transfer the cream to a piping bag.

Take one of the éclairs and fill it with enough cream - pierce the bottom of the éclair with the pastry nozzle and pipe some cream into it. 

Repeat this process with every éclair. 

Now, place the chocolate in a bowl and melt it in the microwave in 30-second intervals. 

Dip the top of the éclairs into the chocolate mixture. 

Now take it to the fridge and let it chill for 5 minutes.

Help yourself.