Eclairs with almond cream and smoked sea salt

Ingredients:

Eclairs

• 1 cup of milk
• 0.25 tsp salt
• 0.25 tsp sugar
• 110 g butter
• 1.25 cups sifted bakery flour (with increased gluten content 12-14%)
• 3 large eggs, more if needed
• 2 egg whites
• Special equipment: syringe bag or resealable bag

Almond whipped cream

• 2 cups heavy whipping cream 33%
• 0.5 cup powdered sugar
• 0.5 tsp almond extract

Chocolate glaze

• 1 cup heavy cream
• 250 g chopped milk chocolate
• Roasted crushed almonds, for garnish
• Smoked sea salt

Preparation:

1. Position a rack on the middle shelf of the oven. Preheat the oven to 190°C.
2. Eclairs.
   
   In a nonstick saucepan over medium heat, combine the milk, salt, sugar, and butter and bring to a boil. Once the butter has melted, quickly add the flour and stir constantly with a wooden spoon for 3 minutes.
3. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment. Stir to cool the mixture until the batter has almost completely stopped steaming, about 1 minute. Add the eggs and whites, mixing until smooth and evenly combined. To check the consistency of the dough, run your finger or a spoon through it. It should leave a mark that slowly disappears. If the dough is too thick, add an additional egg..
4. Place the dough into a pastry bag or resealable bag and cut a sausage-sized hole in the corner. Pipe sausage-sized tubes about 15 cm long onto a non-stick baking sheet, spacing them evenly apart. Use a damp finger to remove any excess dough and lightly spray with water.
5. Bake for 20 minutes, until the éclairs are puffed and lightly golden. Then reduce the temperature to 160°C (325°F) and bake for another 20 minutes.
6. Whipped almond cream.
   
   In a stand mixer fitted with a whisk attachment, beat the cream, powdered sugar and almond extract until stiff peaks form.
   
   Chocolate glaze.
   
   Heat the cream in a small saucepan until it begins to simmer. Pour the cream into the metal bowl with the chocolate and whisk until smooth. If there are still some chocolate chunks in the glaze, warm it slightly on the stovetop and whisk until smooth.
7. Score the resulting cakes and, using a pastry bag with a 1.5 cm angled opening, squeeze out the almond filling. Top with chocolate icing, crushed toasted almonds, and a couple pinches of smoked sea salt.