2. Add sugar and mix well.
Add vanilla essence and mix well.
In milk,add custard powder and mix well.
In boiling milk,add dissolve custard,whisk continuously and cook until custard is thick then strain with the help of the strainer and whisk continuously until cooled down (room temperature)
Refrigerate until use.
In pot,add milk,water,butter,sugar,salt,mix well and cook on low flame for 2 minutes.
Turn off the flame,add all-purpose flour and mix until well combined
Turn off the flame,add all-purpose flour and mix until well combined
Turn off the flame,add all-purpose flour and mix until well combined
Add eggs,one by one and mix until well combined.
In piping bag,add prepared dough mixture.
On baking tray,place butter paper and sprinkle all-purpose flour.
Pipe in prepared dough on to baking tray (using large nozzle)
Bake in preheated oven at 200 C for 10 minutes then reduce temperature to 180 C for 30-35 minutes
Cool down completely on wire rack (makes 18-20).
In bowl,add cooking chocolate,cream and microwave for 1 minute then mix well.
Make hole,fill éclair with prepared custard through the bottom then dip the top into melted chocolate,allowing excess to drip off & refrigerate.
Garnish with melted white chocolate & serve!
