Mini éclairs with chocolate mocha cream

1. Preheat the oven at 210°C. Remove the 3 eggs and 90 g of butter from the refrigerator. In a saucepan, boil 50 g of butter in 12 cl of hot salt water.

2. Remove from heat, pour 75 g of flour and mix. Place over low fire again,  the dough should pull away from sides of pan. Pour the dough into a bowl and then incorporate the 2 eggs one by one.

3. On a plate covered with baking paper, pipe the dough into 6 cm oblong shape.

4. Mix the egg yolk of the remaining eggs with 1 tablespoon of granulated sugar and 2 tablespoon of water. Brush the éclairs with the egg wash.

5. Bake for 10 minutes, turn down the heat to 180°C  and bake for another 10 minutes. Once baked, make incisions of the corners of the éclairs. Leave to cool and fill with the chocolate mocha cream.

6. Melt 100 g dark chocolate in a water bath. Incorporate 80 g of icing sugar and 40 g of butter. Remove from the water bath and slowly add 3 tablespoons of water. Cover with the cream and set aside.

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