Eclairs with chocolate cream and whipped cream

Ingredients for 1 servings:

• 100 g butter
• 125 g flour
• 4 eggs
• 125 ml water
• ½ tsp salt
• 250 ml milk, cold
• 3 tbsp sugar
• 2 tbsp cocoa powder
• 1 tbsp flour
• 50 g butter
• Rum flavor
• 300 ml whipped cream
• Cake icing (chocolate) for the icing

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bring the butter, water, and salt to a boil, stirring constantly. When the liquid bubbles, remove from heat and stir in the flour. Reduce heat to low and cook for another 5 minutes, stirring constantly. Cool in a cold water bath while stirring. When the batter is only lukewarm, beat in the eggs, one at a time. Pipe 10cm-long strips of batter onto a baking sheet lined with baking paper and bake at 170°C for about 30 minutes. When the éclairs have cooled, cut them in half lengthwise. Mix the sugar, flour, cocoa powder, and butter with the cold milk and cook over medium heat, stirring constantly, until a thick cream forms. Finally, add the rum flavoring. Chill. Whip the cream until stiff peaks form. Fill the bottom halves of the éclairs with the cream and whipped cream. Place the lids on top and cover with chocolate glaze.