How to make
Pour the listed quantity of water in a pot and put it on the stove to boil. Add the sugar, salt and oil. Once boiling again, pour the flour in all at once, stir energetically to obtain a ball of dough that separates off the walls of the pot.
Remove the pot from the heat and transfer the dough to a bowl. Once it cools a bit, add the eggs 1 by 1 while stirring nonstop to obtain a homogeneous dough.
Divide the dough into 3 parts, spread out each one in a tray with baking paper separately and bake each in a preheated 390°F (200 °C) oven to a golden-brown color. Leave them to cool.
For the cream mixture, mix the cold milk, starch and sugar in a metal container and stir until the starch dissolves. Put it on a low stove and boil until the cream thickens. Add the diced butter and vanilla, stir until the cream absorbs the butter.
Cover the cream mixture with plastic wrap and leave it to cool completely. Separately, beat the liquid cream until fluffy and add the cream mixture to it in lots to produce a very tasty dairy-cream mixture.
Begin assembling the cake: put 1 of the sheets in a suitable plate and press to even it out (during baking it will swell and become hollow, like an eclair), smear with part of the cream mixture. Proceed with all 3 sheets in this manner, finishing off with cream.
Decorate the cake with the prepared and cooled glaze - melt the crumbled chocolate in the butter and liquid cream. It's a superb cake with eclair choux pastry layers and an amazing dairy-cream mixture, garnished with chocolate.
