I love Pasta Choux, I love to eat it and I love to make it! I am delighted, every time to see the magic in seeing it grow in the oven, despite being without yeast! Chocolate Eclair are an explosion of taste, rich in cream, in this case with chocolate, but they can be filled with creams of many different flavors!
You can also make them for Father's Day, as an alternative to the classic Zeppole di San. Giuseppe al forno the recipe can be found here    • ZEPPOLE DI S.GIUSEPPE AL FORNO ricett...  
instead Fried here    • Zeppole di San Giuseppe  Fritte (com...  

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‼ MORE IMPORTANT is cooking, to ensure that they dry well inside!
The first 10 minutes at 200 °
then 5 minutes at 180 °
another 10/12 minutes at 165 °
and then let it cool in the oven off with a ladle holding the door ajar!
I use the Oven with Vented function but static is fine too

INGREDIENTS: for about 1415 pieces
FOR THE CHOUX PASTA
200 ml Water
130 g Flour
100 g Butter
3/4 Eggs
1 tsp Sugar
A pinch of salt

FOR THE CHOCOLATE CUSTOM CREAM:
500 ml Milk
1 egg yolk
60 g flour or corn starch
100 g Sugar
30 g bitter cocoa
50 g Dark chocolate
To finish 50g Melted dark chocolate
Chopped pistachios and hazelnuts