You will just have to make this mysterious dessert to find out how amazing it tastes.
Preheat oven 180 degrees celsius, 30 minutes cook time.
Crush 2 cinnamon sticks and add to 50ml water sit aside to combine.
Stir vanilla into 50ml water sit aside to combine.
Add water, salt, butter and sugar to saucepan over medium heat until butter melts. Add flour in 1 go and mix well, return to high heat and mix until dough balls up and comes away from side of pan approx 2 minutes. Put dough into mixer and beat for 30 seconds, add eggs 1 at a time until combined and dough is shiny and smooth. (You may not need all the eggs). Put into piping bag fitted with 13mm plain nozzle. Pipe out éclairs 10cm long. Use fork to mark outside of éclair all along body and dust with icing sugar twice. Let sit on bench for 10 minutes. Place in preheated oven for 30 minutes or until puffed and golden.
For the crème pat boil milk. Whisk egg yolks, sugar, vanilla and cinnamon, add flour and add ¼ of hot milk continue to mix until combined. Return egg mixture to milk and heat until mix thickened and is glossy. Refrigerate until needed.
To fill éclairs punch 3 small holes in bottoms of éclairs and using 6mm plain piping nozzle pipe crème pat into éclairs until they feel heavy and full.
For the glaze melt dark chocolate and butter and dip clears into this mix to coat tops of them. Let cool in fridge.
Meanwhile strain cinnamon bark from water and fill one atomiser, repeat with vanilla water (be careful to not allow any vanilla seeds to get into the atomiser as they will block it).
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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