Chocolate Eclair

Combine water, milk, salt, sugar, butter in a large pot and bring to boil.

Sift the flour and add it into the boiling mixture. ,Mix well and cook for 2 minutes ''Polentino''. ,Transfer the ''Polentino'' in a food processor with pethal tool and mix for 2 minutes,Let the dough cool down a little. ,Add the eggs (room temperature) little by little.

Once incorporated, transfer the dough in the refrigerator for about 2 hours. ,Dress on a silpat with French tip than freeze them, once frozen cut in pcs of 13 cm.

Display on a Forosil then bake at 130°C, for 90 min in a Fan oven

Bring the milk, cream, sugar, glucose, vanilla paste, and salt to a boil.

In a separate bowl, combine the egg yolks, sugar, and cornstarch.

Once the liquid mixture reaches a boil, remove it from the heat and slowly combine it with the egg yolk mixture.

Return to the heat and cook until the mixture reaches 85°C.

Remove from heat, add the Caravella Gran Mora, and blend well.

Pour the mixture into a tray lined with plastic wrap and blast chill at 3°C.

Fill the eclair with the Gran Mora Custard Cream.

Decorate with dark and milk chocolate.