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1
Preheat the oven at 190 degrees Celsius.
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2
Place a layer of parchment paper on 2 baking sheets.
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3
Boil milk, water, butter, salt, and sugar in a large cooking pot.
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4
Add the flour to the pot and mix for 2 to 3 minutes until a dough forms.
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5
Place the dough in a food processor and keep beating until its warm.
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6
Add the eggs one by one and keep beating until everything is completely mixed.
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7
Place the dough in a pastry bag that has a hole about 2 centimeters wide.
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8
Pour the dough onto the cooking trays while forming pastries about 10 centimeters long and bake for 20 minutes.
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9
Remove them from the oven and let them cool off completely.
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10
Boil 375 milliliters of milk, butter, coffee and sugar in a cooking pot on medium heat.
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11
Mix the remaining milk with the cornflour, add it to the cooking pot, and stir constantly until the cream thickens.
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12
Place the cream in another bowl, cover with plastic film and let it cool off completely.
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13
Add the dark chocolate, water, heavy whipping cream, and sugar to a cooking pot, and boil on medium heat.
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14
Reduce the heat to low heat once boiling, and boil for 10 minutes.
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15
Boil the cream in a cooking pot on medium heat. Once boiling, turn off the stove.
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16
Slowly add the dark chocolate, butter pieces, and chocolate sauce while stirring with a wooden spoon.
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17
Cut open the eclairs, spread the custard coffee cream on the lower part, dip the top in the chocolate frosting, close the eclairs, and serve.
