For the choux pastry:
1/4 cup butter (Salted), small pieces
1-1/4 cups water
1 cup all-purpose flour (Maida)
3 whole eggs
3 tablespoon heavy whipping cream
1-1/2 tablespoon sugar – powdered
Melted dark choco mass
Choco mass shavings
Step 6- Take it out of the oven and immediately make a small slit on the side of each eclair to allow the steam to escape.
Step 7- Once the eclairs have cooled down keep them aside and whisk powdered sugar + whipping cream for the filling. Once the whipping cream is a stiff mixture, transfer it into a piping bag. Squeeze the filling into the eclairs through the slits made on each side of the eclairs. Keep it aside.
Step 8- Melt the chocolate using the double boiler method and then dip the top of each eclair into the melted chocolate. Decorate the eclair with the chocolate shavings and then let it cool down for half an hour.