* Methods :

               – the choux batter :

                     1 – Preheat the oven to 400 degrees  and line two sheet skillet with a parchment paper. In a  pot mix  water with salt and bring to a boil. Add butter and bring to a boil one more time. Add flour and whisk lively  about 1 minute.

                     2 – Remove pot from the heat and let the batter cool . whip in the first egg  until the mixture is combined , continue whipping in the remaining eggs

3 – Using a pastry bag fitted ,bake for 14 min . Until eclairs are light brown . Take it out of the oven and let it cool

               – the pastry cream :

                     1 – In a small bowl dissolve cornstarch  in milk. To a small another bowl  add the remaining milk and bring it to a simmer. Add sugar and stir until sugar dissolves.

                     2 – When heated up add dissolved cornstarch and whisk until no lumps remain . Remove from the heat and cool until just a little warm In a large pot beat the butter with the remaining  of sugar and vanilla  until the mixture turns almost white .

                     3 – Mix well the whipped butter with the milk and cornstarch mixture . In a large pot and using the electric mixer, beat the thick flogging cream until soft peaks form. Fold whipped cream into the butter and milk cream .

                     4 – Cut small piences along all sweets with a knife and place a pastry cream in every hole .

                – the chocolate glaze :

                     1 – Melt the chocolate chips and heavy whipping cream in a medium pot  of boiling water. Whisk until the mixture is  sleek .
Remove from the heat and cool for a minutes ; Dip the top of every  eclair into the chocolate glaze .
HEALTHY & ENJOY !