Chocolate and coffee éclairs recipe

INGREDIENTS

• 50 -100g dark chocolate (Cuban origin, 70% cocoa, if you can find it), chopped
• g cocoa nibs (available online)
• 150 water
• g milk
• 125 butter
• ml salt
• 125 sugar
• ml , plus 11/2 tablespoons plain/ all-purpose flour
• 100 eggs, approximately
• g double/ heavy cream
• 1 instant coffee granules
• pinch coffee liqueur
• 1 dark chocolate (Cuban origin, 70% cocoa), chopped
• pinch butter
• 140 vanilla bean
• 6 raw cane sugar
• 100 egg yolks
• ml cornflour/cornstarch
• 2 custard powder/vanilla pudding mix (or additional cornflour/ cornstarch)
• tsp butter