For the choux pastry: In a saucepan, add 1 cup (250 ml) room temperature water, the butter cut into pieces, and a pinch of salt. Heat everything for about 5 minutes.

For the pastry cream: Bring the milk and vanilla extract to a boil. Once boiling, remove from heat and set aside.

In a mixing bowl, whisk the eggs and sugar until the mixture is pale. Add the flour and mix in. Gradually pour in the hot vanilla milk while whisking vigorously. Return everything to the saucepan over medium heat and whisk constantly until the cream thickens.

When the cream has thickened, remove from heat and continue whisking. Add the 2 teaspoons of cocoa powder for a chocolate flavor. Once cooled, transfer the pastry cream to a piping bag.

For the chocolate glaze: Heat the fondant in a double boiler for 2 minutes. Pour the fondant into a bowl, add the cocoa powder, and mix until you have a chocolate glaze.

Glaze the éclairs using a small spatula on the side where you made the holes for the pastry cream. This helps cover the holes and prevents the filling from leaking. Chill until ready to serve and enjoy.