Chocolate éclair rocher

For the choux pastry
60g water
60g milk
70g flour
55g butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.

Then add the beaten eggs gradually, mixing well between each egg.

Poach the eclairs on a baking tray covered with silpat paper. Bake at 170°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

For the pastry cream
300ml milk
60g sugar
2 egg yolks
20g cornflour
30g dark chocolate

Heat the milk and chocolate and mix the egg yolks, sugar and cornflour in a bowl.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened. Set aside in a cool place.

Fill the éclairs with cream: Fill the pastry cream into a piping bag.

Make two small holes under each éclair and top with cream.

For the rock icing
Melt milk chocolate with a little neutral oil and chopped almonds and cover the éclairs. Set aside in a cool place.