4. Prepare the vanilla custard
Pour the milk into a saucepan and add the vanilla extract.
Heat until simmering.
Meanwhile, whisk the egg yolks with the sugar until you have a slightly lighter mixture.
Add the cornflour and mix until smooth.
Gradually pour the hot milk over the mixture while whisking.
Pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly until the cream thickens.
Remove from the heat and add the 30 g of butter.
Cover the cream directly on contact and let it cool completely in the refrigerator.
Before garnishing the éclairs, whip the cream briefly to give it a supple texture.
5. Make the chocolate frosting
Gently melt the dark chocolate with the liquid cream and butter.
Mix until smooth, homogeneous and shiny.
Let cool slightly if necessary: the icing should remain fluid enough to spread, without being so hot that the choux pastry or cream melts.
6. Garnish the éclairs
When the lightning bolts are completely cold, gently poke three small holes under each lightning bolt.
Fill a piping bag fitted with a thin tip with the pastry cream.
Fill each éclair generously, spreading the cream along its entire length.
Wipe off any excess cream that may come out through the holes.
7. Glaze the Eclairs
Gently dip the top part of each éclair into the chocolate frosting.
Let the excess drain and then place the éclairs on a rack or baking sheet.
For a more indulgent finish, add a few chocolate chips before the icing sets.
Place the éclairs in the fridge for a few moments to allow the icing to firm up.
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