Chocolate pastry cream made out of Valrhona blace couverture, min 31% cocoa butter with 64% to 70% dark chocolate. It can be prepared 1 day in advance and the excess can be kept in chiller for 3 to 5 days.
Line a baking tray with cling film and pour the pastry cream onto it. Cover the pastry cream with cling film to let it cool down. Flatten the cream.
This batch of pastry was baked on baking tray lined with parchment paper. The result is roundish base pastry.
Whereas, this batch of pastry was baked on baking tray, coated with little bit of oil but without parchment paper. The result is flat bottom pastry. Surprisingly, the flat bottom is actually the top of Eclair buns.
Dig hole on the left and right, bottom of eclair buns.
Pipe chocolate pastry cream into both sides of the holes.
Glaze it with coco fondant.
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