Italian pastry chefs are raving about this chocolate eclair recipe! I make them every single day!

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A recipe for chocolate éclairs that has won over even professional pastry chefs! You’ll want to bake them every single day! 🧁🥖✨
In this video, you’ll find a detailed, step-by-step, and easy-to-follow guide to making perfect French choux pastry éclairs with a rich chocolate flavor. Say goodbye to collapsed pastries or raw, undercooked centers! With precise measurements, simple instructions, and an incredibly delicate cream filling, these éclairs are guaranteed to blow you away from the very first bite. Treat yourself and your loved ones to a restaurant-quality dessert to enjoy with your tea! ☀️

Hello friends!

Water (110 ml / 3.7 fl oz).
Milk (110 ml / 3.7 fl oz).
A pinch of salt.
Sugar (10 g / 1 tsp).
Butter (100 g / 3.5 oz).
Flour (135 g / 4.75 oz).
5 small eggs or 4 large eggs.
Prepare the cream:
Butter (200 g / 7 oz) at room temperature.
Condensed milk (200 g / 7 oz) at room temperature.
Cocoa (3–4 tsp).
Chocolate (100 g / 3.5 oz).
Vegetable oil (1 tbsp).

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So delicious! You absolutely have to try it!