Rilakkuma chocolate eclairs

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Today we are making some chocolate eclair (one of my favorite pastries). You can make a regular eclair au chocolat but I am also showing you how to make it cuter by transforming it into a Rilakkuma eclair!\r
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CHOCOLATE CUSTARD RECIPE\r
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1 egg yolk\r
25g flour\r
40g sugar\r
250 ml milk\r
5g cocoa powder\r
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Mix the egg yolk and the sugar until white. Add the flour little by little and stir, Add a bit of milk and stir. \r
Put the rest of the milk in a pot, add the vanilla seeds and the bean. When lukewarm, remove the bean and add the mixture. Stir constantly and vigorously until it thickens.\r
Add cocoa powder and stir.\r
Place in a bowl, cover with plastic wrap and let it cool down before putting in the fridge.\r
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CHOUX PASTRY RECIPE\r
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water 60ml\r
milk 60ml\r
butter 45g\r
all purpose flour 75g\r
about 2 eggs\r
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Preheat your oven at 180℃.\r
In a pot, heat up the water, the milk and the butter. When it starts boiling, remove from the heat and add the flour all at once. Stir vigorously until combined. Put back on the heat and dry the dough for about 1 to 2 minutes.\r
Place in a bowl and let it cool down. Then add the first egg and stir gently to incorporate the egg to the dough.\r
Add the second egg little by little. We dont want to add too much egg, because we want to keep the dough thick.\r
If the dough is too runny, it is not going to rise once in the oven.\r
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Put the dough in a pastry bag and secure. On a parchment paper, squeeze your pastry bag until you get the desired size. Bake in the oven for 20 minutes at 180℃.\r
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Let it cool down.\r
Make a hole in each eclair and put the chocolate custard inside. Put back in the fridge.\r
Meanwhile, make the nose of Rilakkuma using marshmallow. Once you cut the marshmallow, you will notice it is very sticky so use some powdered sugar so you can cut it easily.\r
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For the chocolate glaze, melt some milk chocolate. Add a bit of milk, and white chocolate. Mix well. Add powdered sugar to thicken the chocolate. Put a generous amount of chocolate glaze on top of the eclairs and put back in the fridge.\r
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For the sugar icing, use a tiny bit of milk, and add a lot of powdered sugar. Keep adding powdered sugar until you get a very thick consistency. Add black cocoa powder and mix well.\r
Use this black sugar icing to draw the mouth and the eyes of Rilakkuma.\r
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And now its ready to eat ;)\r
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☆Other recipe using custard cream:\r
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☆Cream puff recipe:\r
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