Legendary poppy seed eclair

To make choux pastry, combine 160 ml of milk, water, diced butter, salt, and sugar in a large saucepan. Bring the mixture to a boil. Then sift in the flour, mix until smooth and cook the dough for 5 minutes over medium heat. Transfer the dough to a mixer with a paddle attachment and add the eggs one at a time on low speed.

Fill the pastry bag with batter and pipe éclairs onto a silicone mat, each 14 cm long.

Preheat the oven to 260 degrees, place the piped dough inside, and turn off the oven for about 15 minutes, until the temperature drops to 165 degrees. Do not open the door.

Turn the oven back on and bake the éclairs at 165 degrees for 25-30 minutes. Cool the finished éclairs.

For the cream, combine cream cheese and boiled condensed milk in a deep bowl and whisk until a uniform fluffy mass.

In a saucepan, bring the poppy seeds to a boil, drain the water and repeat the process two more times. Pour 150 ml of milk over the drained poppy seeds and bring to a good boil. Remove from heat, cover with a lid, and let cool.

After the poppy cools, drain the milk and place it on a waffle towel to remove excess moisture. Pass the poppy through a meat grinder, add glucose, honey, and cocoa to the resulting mass - mix well. Store in the refrigerator.

Assemble the éclair: make three holes on the bottom of the éclair and fill it tightly with cream, then top it with a mound of poppy glaze.