Boil together and remove from heat.
 

Add to milk mixture and mix until smooth.
Put back on the heat for 2-3 minutes and stir until dry. Add to stand mixer.
 

Add bit by bit to previous mixture.
Mix in stand mixer at medium speed.
 

Fill smooth-nozzled piping bag with choux batter. Pipe your eclairs.
Bake for 15-18 minutes at 180°C.
Dry the eclairs at 170°C for 10 minutes.
 

Emulsify.

Mix in.

Bring to a boil and temper the egg yolk mixture.
Bring to a boil again.
 

Add to the cream, mix and leave to cool in refrigerator.
 

Then fill the éclairs.

Boil together to 105°C.
 

Use between 35°C and 45°C.

Use decorations to top of the éclairs:
1. Mona Lisa® Yellow Almond & Sugar Flower
2. Mona Lisa® Yellow Almond & Sugar Collar
3. Pistachios