Intense Chocolate Eclair

1. Bring milk, water, sugar, salt & butter to boil.
2. Add the flour mixed with the cocoa powder (previously sifted).
3. When the mix is around 65-70°C, add the whole eggs step by step.
4. Add warmed milk little by little until you obtain the desired texture.
5. With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
6. Bake in the oven at 175°C for 30 to 35 minutes.

1. Mix the Flour #1 with the dry butter.
2. Spread it in a rectangle shape of 20x20cm.
3. Place it in the fridge for 1 hour.
4. Mix the flour #2 with the cocoa powder, salt and water.
5. Add the softened butter.
6. Give it a rest in the fridge for 1 hour.
7. Spread it in a rectangle shape of 25x21cm.
8. Add the butter and give 2 single tours and 2 double tours, with a rest in the fridge for 30 minutes between each tour.

1. Roast hazelnuts with coffee beans at 160°C for 10 minutes.
2. Make caramel at 190°C with sugar and water.
3. Add the caramel on top of the roasted nuts with the vanilla.
    
4. Let it cool down and blend.

1. Make Custard Sauce with milk, cream, egg yolks and sugar.
2. Pour over the chocolate and cocoa butter and mix it well using a hand blender.
3. Add instant coffee.
4. Let it cool down at 4°C.