Directions

• Put the milk, water, butter and salt in a saucepan, put it on the fire and wait for it to reach the boiling point. Reduce the temperature and add the flour slowly, mixing quickly with a wooden spoon. Do not pull the pan after the fire, it is important that all the liquid evaporates! This process is called “drying” the dough and helps to obtain airy eclairs, with large and dry cavities. Let the dough cool, my advice is to move it to another container and mix it from time to time. Adding the eggs at this moment will lead to an omelette of all beauty, so we arm ourselves with patience and wait!
• At this moment we take care of the oven, we turn it on at maximum, I set it to 250 degrees C. When the dough is slightly warm, gradually add the weighed eggs, one by one. After the first egg you will have the impression that the dough has “cut”, it’s normal, don’t panic. After the second egg, it will already have a different consistency, don’t forget to mix very well after each egg. At the end, we get an unctuous dough, soft but not runny. We fill a posh or a bag, using a larger pipe and start forming the eclairs in a tray lined with baking paper. We leave enough space between them, they will grow quite a lot when baked. With your finger dipped in cold water, gently level the dough where it seems to want to escape😅.
• We quickly put the tray in the oven, and reduce the temperature to 230 degrees C for 15 minutes, and then turn on the ventilation for 20 minutes at 170 degrees C. Depending on the oven, the time for the second part can be reduced. I didn’t open the oven door at all during the 35 minutes, I was watching through the window how the “little pigs” were growing. 😁 Don’t form the other eclairs ahead of time, if you leave them in the air they will dry out, preferably keep them in the posh until they finish baking the first tray.
• Ready for my adorable fatties, now we wait for them to cool down completely and then we fill them with the desired cream. As nothing beats the classic, my choice will always be vanilla cream. Heat the milk, and in the meantime mix the eggs, sugar and salt with the help of a mixer, until they lighten in color. Gradually pour the boiled milk, stirring continuously, then transfer the composition back to the pot, add vanilla and starch and boil for approx. 3-4 min on low heat, stirring vigorously so that it does not stick.
• Turn off the heat and leave aside for 10 minutes, stirring from time to time, add the butter, then transfer everything to a bowl and cover with cling film, to avoid the formation of lumps. Let the cream cool completely. In the meantime, we mix the liquid cream, which we gradually incorporate into the cream when it is cold. At the end, add the coconut and incorporate it gently.
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  Voila!! Fill the eclair shells, let them cool for at least 2 hours before making the glaze. Let me tell you my version, the simplest possible. Break the chocolate into cubes or chop it, put it in a bowl that can be placed over a kettle of water and melt together with the cream. In other words – bain marie. Carefully glaze the eclairs and let them drain on a grill. After the chocolate has hardened a little, put them in the refrigerator for at least 4-5 hours, the most recommended is overnight.
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  Bon appétit mes chéris ! À bientôt!