Éclair au chocolat

Method

1. 1 Boil water with unsalted butter and a pinch of salt, then add the flour and stir vigorously for 2 minutes until a lump forms and separates from the pot.
2. 2 Let it cool for 5 minutes, then gradually add the beaten egg to the batter until glossy. Pipe the batter into 12 cm long strips onto the baking tray.
3. 3 Bake at 180°C for 30 minutes until the crust is golden brown and crispy, then let cool completely.
4. 4 To make custard: heat milk with vanilla, whisk in egg yolks, sugar, and cornstarch, then stir over low heat for 5 minutes until thickened.
5. 5 Pipe the custard into the pastry through the two small holes at the bottom.
6. 6 Melt the dark chocolate, dip the cake surface into it, then refrigerate for 30 minutes to allow the coating to set.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 3: spray the tray with oil, bake the éclairs in a 195-degree hot air oven for 18 minutes, rotating the tray after 9 minutes; the crust dries faster (12 minutes), so you must make short éclairs and divide them into batches.