Ingredients:

Milk – 250 g

Butter – 100 g

Flour – 150 g

Eggs – 4 pcs

Salt – a pinch

Melted dark chocolate – 2 tbsp

Powdered sugar – 2 tbsp

Gelatin – 6 g

Black rum – 15 g

Egg yolks – 5 pcs

Sugar – 100 g

35% cream – 125 g

Mascarpone cheese – 125 g

Preparation:

In the milk, add the butter and heat until the butter completely melts. Then, add the flour, salt, and mix until the mixture thickens completely. Beat the mixture, gradually adding one egg at a time. Using a piping bag, pipe the mixture into strips on a baking sheet lined with a silicone mat or parchment paper, and bake for 15 minutes at 170°C.

For the custard cream: Soak the gelatin in cold water for 10 minutes.
Prepare the sugar syrup by heating 3 tbsp of water with the sugar. Beat the egg yolks with a mixer until smooth, and while continuing to beat, gradually pour in the sugar syrup. Continue to beat until the mixture cools.

Remove any excess water from the gelatin, add the black rum, and heat until the rum dissolves.

Whip the cream until soft peaks form, then add the sugar syrup with egg yolks, mascarpone, and the cooled gelatin. Mix until smooth, then place in the fridge for 20 minutes.

Once the éclairs are ready, make a hole at the bottom of each, fill them with cream, dip in melted chocolate, and place in the fridge for 10 minutes. Once the chocolate has set, sprinkle the éclairs with powdered sugar.