For the egg cream, beat the eggs with part of the sugar, add 1 1/5 cups (300 ml) of the milk and the flour, beat to a smooth mixture. Mix the remaining milk with the sugar in a metal container and put it on a low stove for 5 min. to heat up. Pour the egg mixture and vanilla into the warm milk, stir with a spatula until thickened.
Remove the container off the stove, cover with plastic wrap, leave in the fridge to cool completely. Once cooled, beat it in a bowl to a fluffy mixture, add the egg cream in parts until you obtain a homogeneous cream mixture.
For the dough, mix the water, butter and pinch of salt in a pot, leave on high heat to come to a boil. Pour the flour in all at once into the boiling water and stir vigorously until it starts to come off the walls of the pot. Remove from the heat and leave to cool completely.
To the cooled dough, add the eggs 1 by 1, while stirring nonstop. Put the dough in a tray measuring 11″ (28 cm) x 8″ (20 cm), distribute evenly along the bottom using a spatula. Bake in a preheated 356°F (180 °C) oven.
For the glaze, heat the liquid cream and add the chocolate crumbled into pieces and the butter, stir well until they melt and you obtain a homogeneous smooth mixture. Separately, beat the liquid cream and sifted powdered sugar to a thick cream.
Now it's time to actually assemble the cake. Press the cake layer with your palms to even it out (it will swell up a little during baking), spread out the egg cream on it, even out with spatula.
On top, spread out the cream mixture and even it out also. Pour on the cooled glaze at the end and smooth it out. The result is a really tasty eclair cake with plenty of cream and chocolate. Follow the recipe word by word, step by step and enjoy.