Eclairs with almond cream

1. Preheat the oven to 200 degrees and line a large baking tray with baking parchments.
2.Put the butter, milk, water, salt and sugar in a saucepan.Heat until the butter has melted.
3.Add the flour and beat with a wooden spoon until it forms a ball. Remove from the heat and let it cool for a while.
4. With an electric mixer gradually beat the eggs in to make a smooth, shiny paste.
5. Spoon the pastry into a piping bag and pipe 10 cm long eclairs onto the baking tray.
6. In preheated oven bake them for 8 mins then reduce the heat to 180 degrees and bake them for a further 12-15 mins. Let them cool completely then cut in half.
7. For the cream in a freestanding electric mixer mix the eggyolks, sugar, vanilla, almond, cornflour and 1-2 tablespoons of milk until pale and fluffy.
8. Place the rest of the milk in a saucepan and bring it to the boil.Once the milk has boiled, remove from the heat and pour the egg mixture in it.Return to the heat and whisk constantly for 3-4 minutes. When the cream gets thicker, it is ready.
9. Whip the double cream until it is thick and fold in the cold almond cream.
10. Spoon the cream in a piping bag and fill the eclairs.
11. For the top temper the dark chocolate, spoon on top of each eclairs and sprinkle with flaked almonds.