Dark chocolate éclair

Boil together and remove from heat.

Add bit by bit to previous mixture. Mix in stand mixer at medium speed.

Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs. Bake for 15-18 minutes at 180°C.
Dry the eclairs at 170°C for 10 minutes.

Emulsfiy.

Mix in.

Bring to a boil and temper the egg yolk mixture with it. Bring the whole to a boil again.

Add to the cream.

Pour the boiling mixture onto the chocolate, emulsify and leave to cool in refrigerator immediately.

Melt

Add to the chocolate.

Add, mix and glaze the eclairs. Add the decorations while not dry yet.

Dust the Metalic Powder on the Jura Waves.