Eclair

In a saucepan, combine the water and butter and bring to a boil

Add the wheat flour all at once and mix with a wooden spoon until a ball forms and it's no longer sticking to the sides or bottom of the saucepan

Remove from heat

Let cool slightly

Add an egg at a time, beating vigorously with a wooden spoon

Place the dough in a pastry bag with a smooth or fluted tip

Make eclairs about 8 cm long on a non-greased baking sheet leaving some space between them

Bake in a preheated oven (200°C) for about 30 minutes or until they're puffed, firm, and golden brown

Remove from the baking sheet and place on a wire rack to cool

Prepare the filling: beat the egg yolks with confectioner's sugar until pale and fluffy

Add the cornstarch and chocolate cream, and a little hot milk

Mix well

Heat the remaining milk to boiling

Add to the previous mixture

Return to heat and cook, stirring constantly, until thickened and smooth

Remove from heat and let cool with plastic wrap or aluminum foil directly on the surface to prevent skin formation

Cut each eclair in half lengthwise and fill

For the glaze: mix confectioner's sugar, chocolate cream, and enough water to obtain a good consistency for spreading

Use a spoon to place a little glaze on each eclair

Make 16 eclairs