Technical Stages :

• Prepare a puff pastry paste.
• Lay 8 cm (3,15 inches) long eclairs on a slightly greased baking sheet. Slightly glaze their surface with egg yolk.
• Bake in warm oven (200°C or 392°F) for 20 to 25 minutes, until the eclairs have risen and turned golden. Meanwhile, prepare the pastry cream. Melt the chocolate in a bain Marie and combine it with the cream to flavour it.
• When the eclairs are baked, take them out and let them cool on a rack.
• Using a "needle bag", garnish the eclairs with the cold pastry cream. To do this, prick the nozzle at the end of and eclair and go through its whole length, Remove the nozzle while pressing on the bag so that the eclair fills up. If you don't have the adequate nozzle, you may cut the eclairs on the whole length without halving them completely.
• Garnish with pastry cream using a pastry bag.
• In a bain Marie, melt the white icing. Add a bit of melted chocolate to flavour it.
• Glaze the eclairs one after the other by dipping them on their whole length and on one side only in the icing. Drain to remove the excess and finish with your finger so as to make a clean mark.
• Let set. Keep refrigerated until serving.