Boil the milk with salt and butter until it boils. Once it is boiling, put the flour without stopping moving with a wooden spoon until it takes off from the pot. Remove from the heat when the pasta is shiny and add the eggs one by one. Beat strongly with the wooden spoon after each addition.
The dough is passed to a duya (preferably canvas). A large cut is opened to make eclairs forms. The elongated eclairs are formed on a greased tray previously.
They are baked at 180 ° C for 45 minutes. It is important to take care so that they do not get too brown (especially at the base.)
To prepare the chocolate cream, boil the milk with the sugar. Beat the yolks by hand with the cornstarch, vanilla and a little of the milk.
When the milk is boiling, remove from the heat and add the beaten egg yolks with a balloon. Return to the low heat and let it thicken by moving constantly. The chocolate is added in pieces and it is left to melt. Remove from heat and let cool. Moving from time to time so that a cream does not form up.
Beat the cream to beat until it is like whipped cream Chantilly. Wrap the custard with the whipped cream.
Open the eclairs on one side and with a duya with smooth mouthpiece fill with the cream.
The eclairs can be decorated with icing sugar or melted chocolate (by mixing 150 grams of semi-ripe chocolate with 1/2 cup of milk over low heat and letting it cool a bit).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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