Chocolate éclairs with chocolate cereals |

Preparation time: 90 min

Preheat your Four at 400 °F

• For the éclairs

  In a saucepan bring to boil the water, the milk, the sugar, the salt, the butter and the vanilla. Remove from the stove and add the flour with a wood spoon. Cook together on the fire until the dough pulls away from the edge of the pan. Put the mix in the mixer and add the eggs one by one. Fill a pastry bag with the dough and realize the éclairs, 12 cm long on a baking tray with parchment paper. Put it in the oven and cook it until it gets golden brown.

• Preparation for the chocolate pastry cream

  In a saucepan, heat milk. In a bowl, vigorously whisk together the sugar and eggs. Add flour and cornstarch and whisk until the mixture is smooth. Add the hot milk gradually, whisking. Return to saucepan and bring to a boil over medium heat, whisking constantly. Remove from heat and add the butter and chocolate and stir until all is melted.

• Preparation for the chocolate cereals

  Melt the milk chocolate in the bain-marie. At the last moment, pour the chocolate on cereals and mix delicately.

• To serve

  Cut the top of the eclairs on their length, then with a pastry bag fitted with a star tip, filled the éclairs with custard. Arrange on top of éclairs some chocolate cereals.