Chocolate Eclairs

Make the chocolate filling:

1. In a bowl whisk egg yolks, sugar, and cornstarch to combine.
2. Cook the milk for 2 minutes, stirring constantly. Stir about half of the hot milk into the egg yolks to slowly warm it.
3. Then pour warmed egg mixture slowly into the saucepan.
4. Cook until filling is thick
5. Don’t forget to whisk continuously.
6. Remove from heat and stir in chocolate and salt until smooth.
7. Add butter.
8. Set aside until it gets to room temperature, or let it chill overnight.

Make the Pâte à Choux:

1. Preheat the oven to 190 C.
2. In a midium sized saucepan bring water, butter, sugar, and salt to a boil.
3. With a wooden spoon stir in flour and cook for about 2-3 minutes until it starts to form a film on the bottom of the pan.
4. Transfer to a large mixing bowl.
5. Stir in one egg at the time.
6. Keep stirring until the dough comes together again.
7. In the end, the dough will be sticky and firm enough to hold a stiff peak.
8. Transfer the mixture to a piping bag.
9. Pipe them about 8 cm long and 1,5 cm wide strips on the 2 prepared baking sheets.
10. Lightly brush with egg wash.
11. Bake one baking sheet at the time for 33 minutes until puffed and golden brown.
12. Don’t open the oven during the baking time.
13. Let cool to room temperature.
14. Fill the cream puffs by cutting the eclairs in half horizontally, or by making mini holes down, and pipe the cream into the pate a choux through the holes.

Make the chocolate ganache:

1. Place heavy cream in a pan. Let it to lightly simmer for about 1-2 minutes.
2. Pour over chocolate and let stand 1-2 minutes.
3. Stir until smooth, and the chocolate is completely melted.
4. Add 2-3 slices of butter and stir until combined.
5. Pour over the eclairs, or put it with a spoon.
6. Decorate as you wish. Feel free.

Nice Job, girl! Proud of you.