How to make
In a bowl, mix the water, milk, butter, salt and sugar. Place it on the heat and when the butter has melted and the mixture begins to boil, reduce the heat. Pour the flour all at once and mix vigorously, until a dough is obtained.
Remove it from the heat and leave it to cool for 5 minutes. Start adding the eggs one at a time, by mixing well with a wooden spoon after each egg.
Pour the eclair dough into a greased 10x14″ (25 x 35 cm) baking pan. Using a greased hand, spread the dough evenly, pulling it 2 cm up the side. Bake in a heated oven at 390°F (200°C) for about 25 minutes. You can remove the baked eclair cake base and place it on a platter or leave it in the baking pan.
Pour 800 ml of the milk + sugar into a saucepan and put them on the heat.
In a bowl, beat the remaining milk, egg yolks and starch. When the milk begins to boil, begin pouring the egg mixture in a thin stream through the strainer, by stirring constantly. Stir, until the mixture thickens.
Remove it from the heat, add the butter, vanilla and stir, until the butter melts. Wait 5 minutes and pour the finished eclair cream on the cooled eclair cake base. Spread it out evenly.
After it cools completely, store the eclair overnight in the refrigerator.
The next day, melt the chocolate in the cream in a water bath. Wait for it to cool slightly and decorate your dessert.
Sprinkle with powdered sugar!
