Preheat the oven to 220 degrees.
Weigh the choux mix and place it in the mixing bowl.
Add the water and mix at low speed for 2 to 3 minutes.
When ingredients are mixed in, mix for another 3 min on a medium speed.
Line the baking tray with baking paper paper.
Put the batter in a piping bag and pipe strips about 2 cm wide and 8 cm long.
Pipe them about 6 cm apart on the baking tray.
Place the baking tray in the center of the preheated oven.
Bake the eclairs in the oven at 220 ° C for 18 to 20 minutes.
Let the eclairs cool on the baking tray.
Put all ingredients in a bowl and mix with a whisk.
Mix everything well until smooth (about 2 minutes).
Let it stand for another 10 minutes and stir briefly for about 30 seconds.
The cream pastry is now ready for further processing.
Place the desired size nozzle in the piping bag.
Fill the piping bag with the pastry cream.
Cut a cross in the bottom of the eclair with scissors.
Fill the eclairs when they have cooled completely.
Place them in the refrigerator for 15 minutes after filling.
Meanwhile, add the chocolate drops au bain marie until all the chocolate has melted.
Keep stirring as the chocolate begins to melt so that the heat is well distributed and the chocolate gradually melts.
Take the eclairs out of the refrigerator.
Grab an eclair on the side and dip the top into the melted chocolate.
Slowly lift it up until it runs out of chocolate.
Once you've done them all, place them in the fridge for another 15 minutes.
Then they are ready for serving.