Éclair with chocolate and forest fruit glaze

A real treat for when you have guests or just for yourself.

Preparation

1. Preheat the oven to 220°C.
   Start this recipe by weighing out and setting aside the ingredients.
2. Add water, milk, sugar and butter to a saucepan and bring to a boil over low heat.
3. Add the flour and stir with a wooden spoon until a smooth dough forms in the shape of a ball. Put the dough in a stand mixer with a dough hook and add the eggs one by one. Start with 4 eggs. Mix the batter until it forms a smooth mixture. Note that the dough is better slightly dry than too wet. If the dough is too firm, add part of the 5th egg.
4. Put the batter in a piping bag with a plain nozzle and pipe 21 éclairs, each 12 centimetres long, onto 2 baking sheets lined with baking paper. Use the remaining dough to pipe round choux buns.
5. Bake the choux buns for 10 minutes at 220°C. Then reduce the temperature to 180°C and bake for approximately 40 minutes until cooked.
6. While they are baking, prepare the glazes for your éclairs.
7. Start with the forest fruit glaze, as it takes the longest to cook down.
   Forest fruit glaze:
8. Soak the gelatin in lukewarm water.
9. Bring the sugar, forest fruits and lemon juice to a boil in a saucepan.
10. Reduce gently and simmer for half an hour.
11. Remove the pan from the heat and strain the contents through a sieve.
12. Now add the squeezed gelatin. Stir well.
    Chocolate glaze:
13. Put the broken chocolate in a mixing bowl.
14. Soak the gelatin in lukewarm water. Bring the sugar and water to a boil and add the condensed milk.
15. Add the squeezed gelatin, stir well until the gelatin has completely dissolved.
16. Pour the mixture over the chocolate and stir well.
17. Remove from the oven and prick 3 holes in the bottom of the éclairs. Then leave them to harden further in the oven. Note: turn off the oven!
18. While the éclairs are cooling, whip the cream for the filling.
19. Whip the cream with the whipping stabilizer until stiff and keep in the refrigerator until you are ready to use it.
20. The éclairs can be assembled in 2 ways. You can fill them or cut them open.
21. Serve on a nice plate on a platter and enjoy.

We chose the latter and cut them open. If you cut them open, you need to make sure you pour the glaze over them with a spoon. If you choose to fill them, you can dip the éclairs in the glaze.