Chocolate eclairs with vanilla cream

Directions

1. We heat the water with oil paint. ⏱ ≈ 10 min
2. Once the water has come to a boil, turn off the heat and add all the flour. ≈ 3 min
3. We mix everything thoroughly, and then, once the mixture has cooled, we add the eggs one at a time. ⏱ ≈ 20 min
4. We mix until the dough separates from the sides of the pot. ≈ 3 min
5. The resulting dough is placed in a mold (or a cookie cutter) and poured into a greased baking sheet in the form of small 2 x 6 cm bars. ≈ 3 min
6. If you don’t have this specific dish, you can use parchment paper and place it on a regular baking dish. ≈ 3 min
7. Next, you place them in the oven and bake at the appropriate temperature for about 20 minutes (it is not recommended to open the oven door during baking). ⏱ 20 min
8. Once the éclairs are baked, they are cut lengthwise, keeping one end intact (so that the final shape resembles an open shell) and then filled with vanilla cream. ≈ 3 min
9. The egg yolks are separated from the whites. ≈ 3 min
10. The yolks are beaten with the sugar. ≈ 3 min
11. When the mixture takes on a foamy consistency, the flour is added gradually while mixing. ≈ 3 min
12. Next, 100 ml of milk, half a shot of tartar cream, and a vanilla pod are added, and then everything is thoroughly mixed. ≈ 3 min
13. The remaining milk, 400 ml, is brought to a boil. ⏱ ≈ 10 min
14. Once this mixture is ready, the above-mentioned mixture is added to the milk and continuously whisked over very low heat for about 5 minutes. ⏱ 5 min
15. The container is removed from the heat and allowed to cool. ⏱ ≈ 20 min
16. First, the 125 grams of margarine are mixed with a mixer. ≈ 3 min
17. Next, the cold cream is added gradually, while continuing to mix. ≈ 4 min
18. The process continues until all of the cream has been incorporated. ≈ 3 min