Recipe for Cream-Filled Eclairs with Vanilla Pastry Cream

Choux pastry: Melt the butter in salted water. Once the butter has melted, remove the saucepan from the heat and add all the flour at once. Return the dough to low heat until it forms a ball. Remove from heat and add the eggs. Place the dough in a piping bag and make small balls or logs of about 10cm. Bake in a preheated oven at 220°C; once the pastries have risen, reduce the oven temperature to 200°C. Bake until they have a nice color.

Pastry cream: Mix the egg yolks with the sugar. Whisk until the mixture turns pale. Add the flour to the sugar-egg mixture. Add half a glass of milk to make the mixture thinner. Heat the remaining milk. When it is warm, add the previously made mixture and a spoonful of vanilla extract. Whisk until boiling, then remove from heat; the cream is ready. Cut a "lid" off the éclairs, fill a piping bag with the cream, and then pipe it into the éclairs.

To finish, melting chocolate: Put the chocolate in a bowl with a little sugar and a little milk. Melt in the microwave; once the chocolate is melted, mix well and then pour it over the éclairs using a small spoon.