Eclairs with Chocolate Cream

Boil the water, salt and butter, pour in the flour all at once and stir heartily with a wooden spoon until a dumpling comes off the bottom. Remove the quantity from the fire, cool a little and then gradually incorporate the eggs until another glossy dumpling is formed. Finally, fold in orange flavoring. Using a piping bag, pipe 5 cm long, thumb-wide stripes onto a greased baking sheet. Brush the surface lightly with beaten egg.

Bake in a heated oven at 200 °C for 20- 25 min. Cool, then cut open and fill with cream. Sprinkle with powdered sugar.

Bring milk with vanilla pod to a boil. Take out the pod, scrape out the pulp and stir into the milk. Beat egg yolks with sugar until whitish, then mix in cornstarch. Stir the hot milk into the eggs. Return everything to the saucepan, let it bubble up and make it with continuous stirring for about 1 min. Mix the cream with grated chocolate, then fill either chocolate cream into the eclairs. They keep in the refrigerator for 2 days, but taste best lukewarm and fresh.

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