Cream-Filled Éclairs

Éclair Dough

Preheat the oven to high heat

Heat over low heat, stirring, the milk, butter, salt, and almond powder

When boiling, remove from heat and add flour

Mix until a ball forms

Return to heat and cook for an additional minute

Remove from heat and whisk in eggs

Grease and dust with flour a baking dish

Use the pastry bag to pipe mounds of dough onto the prepared baking sheet

Bake at high heat until golden brown

Turn off heat and place a wooden spoon in the oven door, keeping it slightly ajar

Allow to cool for 30 minutes

Filling

Bring milk to a boil

In a separate bowl, beat egg yolks

Add melted butter, almond flour, vanilla powder, and salt

Mix well

Gradually add the boiling milk while stirring

Cook until thickened, then remove from heat

Let cool slightly and fill éclairs

Chocolate Sauce

Melt chocolate with milk in a double boiler or microwave-safe bowl

Arrange filled éclairs on a tray and drizzle with chocolate sauce.