Chocolate Lava Eclair (เอแคลร์ช็อกโกแลตลาวา)

1.Prepare the choux pastry by sifting all-purpose flour and cocoa powder. Set aside. Crack 3 eggs into a bowl and beat until combined. Set aside.

2.In a saucepan, combine water, butter, salt, and sugar. Bring to a boil, then remove from heat. Add flour and stir until well combined. Return to heat and cook the dough until it dries out, about 1 minute, over low heat.

3.Remove the dough from heat and let it cool slightly. Gradually add the beaten eggs, mixing continuously until the dough is glossy and has a medium thick texture (you may not need to use all the eggs). When scooped up with a spatula, the mixture should stick to the spatula and then gradually fall off.Transfer the mixture to a piping bag and pipe it onto a parchment-lined baking tray, forming a 2 cm-sized disc with a little space between each.

4.Bake in a preheated convection oven at 180°C for 15 minutes, then reduce the temperature to 120°C and bake for another 5 minutes. Remove from the oven and allow to cool completely.

5.Prepare the ganache by mixing water and gelatin powder in a saucepan. Let it sit for 5 minutes, then add 150 ml of evaporated milk, sugar, cocoa powder, and salt. Place the mixture over heat, stir until everything is dissolved, and bring it to a boil. Remove from heat.

6.Mix cornstarch with 115 g of evaporated milk then add it to the ganache mixture, stir until well combined, then place it back on the heat and cook until thickened. Remove from heat, add butter, and stir until well combined.

7.Pour the mixture into a chilled bowl and let it cool down. Then transfer it to a piping bag.

8.Pierce small holes on the choux pastry and fill with prepared filling until it's firm and well-packed. Repeat until all the dough is used.

9.Melt dark chocolate compound. Dip the filled éclairs into the melted chocolate, covering the holes. Allow the chocolate to set. Repeat until all éclairs are done then serve.