Dough:
125 g of wheat flour
125 g of butter
5 eggs
1 teaspoon of baking powder
a pinch of salt
1 cup of water
Cream:
300 g of milk
3 egg yolks
100 g of confectioner's sugar
40 g of wheat flour
6 tablespoons of unsweetened cocoa powder or 6 chocolate bars
Coating:
75 g of solid chocolate
150 g of confectioner's sugar
4 tablespoons of milk
20 g of butter
a pinch of salt
some drops of vanilla extract
Dough:
125 g of wheat flour
125 g of butter
5 eggs
1 teaspoon of baking powder
a pinch of salt
1 cup of water
Cream:
300 g of milk
3 egg yolks
100 g of confectioner's sugar
40 g of wheat flour
6 tablespoons of unsweetened cocoa powder or 6 chocolate bars
Coating:
75 g of solid chocolate
150 g of confectioner's sugar
4 tablespoons of milk
20 g of butter
a pinch of salt
some drops of vanilla extract
Prepare the dough, which is the base for bombs and eclairs, by following these steps: combine water, sugar, salt, and 75 g of butter in a pot
Bring to a boil over medium heat, stirring constantly
Then quickly remove from heat and add flour, stirring rapidly
Continue working with the dough until it forms a large smooth ball that can be easily removed from the pot
Return to low heat and stir in one at a time four whole eggs and 25 g of butter in small pieces
Drop the dough into a greased baking dish, leaving enough space for the eclairs to expand
Beat the last egg and brush it over the eclairs and bombs
Bake in a regular oven for half an hour or until golden brown
Open and fill with chocolate cream
Coating: combine in a saucepan solid chocolate, confectioner's sugar, milk, butter, and salt
Bring to a boil over medium heat, stirring constantly
Reduce heat and simmer for one minute, stirring continuously
Let cool slightly before adding vanilla extract and applying the coating while still warm, on top of the pastries
Allow to set.
