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1
Preheat the oven to 425 degrees F.
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2
Sift the cocoa powder and flour together at least 3 times.
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3
Set aside.
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4
Place the water, butter, sugar, and salt in a heavy 2-quart saucepan.
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5
Bring this mixture just to a boil over high heat.
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6
Remove from heat and add the sifted cocoa and flour in all at once.
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7
Stir with a wooden spoon until the dough comes together to form a ball.
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8
Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes.
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9
Do not let it burn.
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10
Transfer the dough to the bowl of an electric mixer with a paddle attachment.
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11
Add the eggs 1 at a time, beating well after each addition.
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12
Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed.
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13
Transfer the dough into a piping bag fitted with a large star tip.
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14
Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper.
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15
Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes.
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16
Turn the oven off.
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17
Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail.
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18
Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry.
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19
Cut the eclairs in 1/2 lengthwise with a serrated knife.
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20
Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each.
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21
Place under the broiler until golden, watching closely.
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22
Remove from oven.
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23
Place tops on and ladle the chocolate sauce over top.
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24
Chocolate Sauce:
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25
10 ounces semisweet chocolate, finely chopped
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26
1 cup heavy cream
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27
Place the chocolate in a stainless-steel bowl.
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28
Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point.
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29
Pour the cream over the chocolate and let sit for 1 minute.
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30
Whisk until smooth and glossy.
