Chocolate Eclairs

Mix water and 150 grams of milk in a pot, add salt, 20 grams of sugar, and 225 grams of diced softened butter. Place the pot on medium heat and bring everything to a boil.

Pour all the flour into the boiling liquid at once. Immediately reduce the heat to low.

Mix everything with a wooden spoon until homogeneous. The dough will turn into a ball and start to pull away from the walls.

Dry the dough for 2 minutes. Once a crust forms at the bottom of the pot, it means the dough has released enough moisture to start absorbing new.

Cool the dough to 55 degrees. To do this, transfer the dough to a bowl and stir methodically. You can measure with a thermometer or test with your finger. If it doesn't burn - it's ready.

Slowly pour in the mélange in portions. Cover the dough with plastic wrap and refrigerate for an hour.

Transfer the dough to a pastry bag with a 15–16 mm 'French star' nozzle and pipe the éclairs onto a perforated mat or baking sheet.

Bake in an oven preheated to 150–160 degrees for 1.5 hours. Cool for a couple of hours.

Mix dark chocolate and milk chocolate in a bowl.

Mix 240 grams of milk and cream. Heat to 70 degrees.

Mix the yolks and 75 grams of sugar. Pour in the mixture of milk and cream, stir, then transfer everything back to the pot and heat until thickened.

Pour everything onto the chocolate immediately. Wait for 30 seconds, then stir. Cool in the refrigerator for 12 hours until thickened.

Puncture the bottoms of the éclairs in three places. Fill them with cream, starting from the edges. Decorate to taste.