Chocolate Eclairsbr Ingredients:br For the dough (choux):br * 1 cup of waterbr * 1⁄2 cup butter (about 125 g)br * 1 cup cake flour (sifted)br * 1⁄4 teaspoon saltbr *4 large eggsbr For the filling (custard or cream filling):br *2 cups of milkbr *1⁄2 cup of sugarbr * 3 tablespoons of cornflower (maizena)br * 1 tablespoon of cake flourbr * 3 egg yolkbr * 1 teaspoon of vanilla extractbr * 1 tablespoon of butterbr For the chocolate layer:br * 100g dark or milk chocolatebr * 2 tablespoons of cream or milkbr * 1 tablespoon of butterbr Metode:br 1. Making the choux dough:br 1. Preheat oven to 200 ° C.br 2. Bring water and butter in a casserole to boiling point.br 3. Add flour and salt at once; stir quickly until a smooth dough ball forms that comes off the sides.br 4. Remove from heat and allow to cool slightly (about 5 minutes).br 5. Add eggs one by one, while beating well after each. The dough must be smooth and shiny.br 6. Create or spray long molds (like fingers) on a greased or baking paper-coated baking plate.br 7. Bake for 25-30 minutes until golden brown and crisp.br 8. Let cool and then cut a slit on the side for filling.br 2. Making the custard filling:br 1. Mix sugar, cornflower and flour in a casserole.br 2. Whip up the egg yolk and a little of the milk.br 3. Slowly add rest of milk and heat over medium heat, while stirring until it thickens.br 4. Remove from heat, stir in vanilla and butter.br 5. Let it cool and fill the éclairs with this custard or with whipped cream if you prefer.br 3. Making the chocolate layer:br 1. Melt chocolate, cream and butter together over low heat or in the microwave.br 2. Stir until smooth.br 3. Create or spread over the top of the filled éclairs.br 4. Let's steal a little before service.br Tips:br * You can substitute the filling with chocolate custard, caramel cream or espresso-flavored cream.br * Store in the fridge up to 2 days - but they taste best on the same day.