Mix the butter and brown sugar in a bowl until pale.

Add the chocolate and mix well, then stir in the flour, cocoa powder and almond flour.

Mix into a thick paste.

Place between two sheets of baking paper and roll into a very thin layer/sheet.

Place in the freezer until needed.

Heat the water, milk, butter, salt and honey in a saucepan.

Once it begins to boil, add the chocolate and mix until smooth.

Allow to boil again then add the flour, all at once, mixing well until the flour is completely incorporated.

Keep on heat until the dough begins to pull from the sides of the pan and leaves a thin layer to the bottom of the pan.

Transfer in a bowl and allow to cool down 5 minutes then begin to add the eggs, little by little, mixing well after each addition.

The dough is ready when it is smooth, shiny, creamy and it falls down the spoon with a sharp peak.

Place in a piping bag fitted with a star nozzle.

Pipe even eclairs (12cm in my case) on a Silikomart Air Mat.

Take the craquelin out of the freezer and cut strips that have the same length as the eclairs.

Arrange the craquelin on top of each eclair as seen below in pictures.

Bake in the preheated oven, no ventilation, at 165C for 30 minutes then 15 more minutes at 150C.

Allow to cool down.

Heat the milk in a pot.

Mix the egg yolks, salt and sugar in a bowl. Add the cornstarch and mix well. Pour in the milk, slowly, mixing well after each time.

Pour back in the pot and cook until it thickens and becomes shiny and smooth.

Transfer in a bowl and allow to cool down, covered with plastic wrap.

Once chilled, mix the cream again then fold in the whipped cream and rhum.

Spoon the cream in a piping bag then fill each eclair.

Heat the cream and honey in a pot.

Pour over the chocolate and mix well.

Glaze each eclair and keep in the fridge.