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1
Preheat the oven to 425 degrees F. In a saucepan, over high heat, whisk the butter and milk together, until all the butter has melted.
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2
Bring the liquid up to a boil.
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3
Whisk in the sugar.
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4
Combine the flour, baking powder and salt.
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5
Slowly stir in the flour mixture and continue to stir until the mixture forms a ball and pulls away from the sides of the pan.
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6
Remove from the heat and turn into the bowl of an electric mixer.
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7
Beat the dough on medium speeds and add the eggs, one at a time.
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8
Continue beating until the dough holds together.
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9
Remove the dough from the mixer and cool.
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10
Place the dough in a pastry bag fitted with a round tip and pipe out logs, 2 inches long, onto the lined baking sheet, about 2 inches apart.
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11
Place the pan in the oven and bake for 10 minutes.
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12
Reduce the heat to 375 degrees F. and continue to cook for 25 minutes.
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13
Do not remove the sheet from the oven until they are firm to the touch.
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14
Cool the shells completely.
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15
Fill a pastry bag, fitted with a small round tip, with the pastry cream.
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16
Place the eclairs on a wire rack underlined with a baking sheet.
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17
Spoon some of the glaze over each eclair.
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18
Refrigerate the eclairs until the glaze is set.
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19
Remove from the refrigerator and serve.
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20
In a small mixing bowl, combine the cocoa powder, powdered sugar and milk.
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21
Mix until smooth.
