In a mixing bowl with a paddle attachment mix all ingredients together at high speed for five minutes.
Pipe in between 20-30 grams per choux.
In the mixing bowl with a whisk attachment mix the Cremyvit and water together at high speed for five minutes.
Let rest the cream for 5min before adding the Carat Coverlux/Cakau Dark Cacao-Trace at 40 to 45°C and mix for another minute.
Poke 3 holes in the bottom of the eclairs to pipe in+/- 30 gr the cooled-down chocolate custard.
Coat with Carat Decorcrem Dark Choco Cacao-Trace.
