Chocolate Eclairs

70 g (1/3 cup) Chocolate Chips
500 g (2 cups and 2 tbsp) Milk
4 Eggs Yolks
90 g (1/3 cup) Sugar
60 g (1/2 cup) Corn Starch

Warm up (don't boil!) the milk in a sauce pan.
In a bowl, mix the eggs and the sugar until light yellow and foamy.
Add the corn starch and mix well.
Add the warm milk, starting by a tiny bit at the time and stir well so your eggs won't cook.
Add the rest of the milk and stir.
Pour the mixture back into the sauce pan on medium heat and stir continuously until you see a few bubbles.
Pass trough a chinois to remove any cooked egg bits.
Pour into a bowl with a plastic wrap right on top of your pastry cream and refrigerate for at least 1h or overnight.
When you are ready to use, just give it a big stir with your stand mixer so it become soft again.

In a sauce pan, add the water, butter, salt and sugar and bring to a boil.
Add the flour all at once and stir until the dough doesn't stick to the pan.
Cook for a couple of minutes continuously stirring.
Place that mixture in the bowl of your stand mixer and mix on medium to high speed until the dough is cool.
Add the eggs one at a time.
Scoop the dough into a piping bag and pipe your eclair onto a baking sheet and bake then for 30 minutes at 350F (180C), until golden.
Allow to cool down on a rack.

Melt the fondant (see how to make it up in the post) to 37 degree C on a double boiler.
Add the cocoa powder and stir until incorporated.