Frozen Chocolate Eclair Pops

For Choux pastry :

• Butter - 55 gm (at room temperature)
• Water - 125 ml
• All purpose flour - 75 gm
• Eggs - 2 (large) + 1 for the egg wash
• pinch of salt
• granulated white sugar - 1 tsp
  
  For chocolate topping :
• dark and white chocolate
  
  For filling :
• vanilla ice cream

The choux pastry is an unusual pastry... it's first cooked on the stove and then baked in the oven.
lets get started !

1. preheat oven to 200 degree C / 400 degree F .
2. line your baking tray with baking sheet.
3. place butter, water, salt and sugar in a saucepan over medium heat and bring to a boil.
4. remove from heat and add the flour all at once. stir well with a wooden spoon until it forms a smooth dough.
5. set aside to cool.
6. when the pastry has cooled , add the eggs a little at a time and combine the mixture. (don't worry if the dough curdles, just keep mixing and it will come together )
7. continue mixing until you have a smooth , thick paste.
8. transfer the dough in a pastry bag with a large plain tip .
9. pipe the dough on baking sheet .
10. gently brush the tops of the dough with egg wash ( lightly beaten egg).
11. place the baking tray in a preheated oven for 30 minutes. (you can reduce the oven temperature after 20 minutes ).
12. remove from oven and place on a wire rack to cool (if the weather is too humid let them cool inside the oven with the door open)

1. make a hole on the bottom of each shell and pipe the vanilla ice cream.
2. or just split them in half and fill the icecrem.
3. now place them in the freezer for a couple of hours.