How to make
Make the cream first and leave it to cool and set.
Heat 2 cups (500 ml) of the milk over a moderate heat, in which you need to melt the chocolate and sugar.
Beat the yolks, pour the remaining milk over them and dissolve the starch, so that there are no lumps.
Pour the mixture with the yolks to the chocolate milk, add the vanilla and stir over low heat, until the cream thickens. It does not become too thick, but after it cools down, it becomes more dense.
Pour the chocolate cream into a bowl and cover it with cling film or fill it in a piping bag, after it cools down a bit.
For the steamed dough, melt the butter in the milk over a moderate heat with a pinch of salt and sugar - 2 tsp.
Pour in the flour at once and stir, until it starts to separate from the bottom. You can reduce the heat even more, because there is a risk of it burning.
Remove it from the heat and leave it to cool for 10 minutes.
Turn on the oven and preheat it to 390°F (200 degrees).
Add the eggs one by one to the steamed flour, by beating with a mixer. Until one is perfectly absorbed, do not add the next. A smooth paste mixture should be obtained.
Fill the dough in a piping bag with a star nozzle and squirt elongated eclairs in a tray covered with baking paper. Leave at least 40°F (4 cm) between them, because they will rise.
Bake them for 20 minutes in the preheated oven and then open the door and leave them inside for another 10 minutes.
Remove the tray and wait for the eclairs to cool completely, then cut them crosswise and fill them with the chocolate cream.
For decoration, melt the dark chocolate with a little milk, so that it liquefies.
Sprinkle with drops or drizzle the delicious and delicate eclairs with the chocolate filling.
Enjoy!
