For the filling
- Separate the yolks from the whites.
- To the yolks, add the cornstarch and ½ the sugar. Add 2-3 tablespoons of the milk to add some moisture to the mixture. Beat until the sugar has melted completely.
- In a saucepan, add the remaining sugar, milk, vanilla and pieces of ginger. Place over low heat.
- As soon as the mixture comes to a boil, remove from heat and pass through a sieve. Discard the ginger. Gradually add it to the egg mixture while stirring continuously.
- When combined, place pot back on low heat and stir continuously until the mixture thickens.
- Remove from heat and continue stirring. Taste the mixture to make sure the taste of corn starch has been cooked out. If it hasn’t gone away, put back on heat and cook a little while longer.
- When ready, remove from heat and add the chocolate and butter. Stir until incorporated.
- Spread cream in a baking pan. Cover with plastic wrap, making sure the wrap is directly touching the surface of the cream.
- Refrigerate for 1 hour, until completely chilled.
For the choux dough
- In a pot, add the water, salt, sugar and butter.
- Place on heat and bring to a boil. Cook until the butter melts.
- As soon as the butter melts, remove from heat and add the flour all at once. Stir, using a wooden spoon, until you create a nice dough.
- Lower heat and place pot back on stove. Start stirring with your spoon until the moisture has evaporated and the dough becomes nice and firm. This should take about a minute.You will know your dough will be ready when it comes together like a ball.
- Transfer dough to a mixer and start working the dough with a stirrer blade or a whisk attachment, to help it cool.
- Crack the eggs into a bowl. Start adding the eggs one at a time, waiting for each addition to become completely incorporated before adding the next. When you have added the 3rd egg you will know if you need to add the fourth or not. It depends on how "dry" it is and how large the eggs are. (It might work better if you beat the fourth egg on its own and add as much or as little as necessary.) The dough should be smooth and elastic and should run as little as possible when you lift some with a spoon. If it sticks to the attachment you will need to add the fourth egg.
- When ready, transfer to a pastry bag.
- Preheat oven to 220* C (428* F) Fan and line 1-2 baking pans with parchment paper.
- Pipe 10-12 strips of the choux dough (about 8 cm long) onto the parchment to create the eclairs. Use the back of a fork to create small lines over the eclaires.
- Crack an egg into a bowl and add 1 tablespoon of water or milk to dilute. Whisk and brush egg wash over the tops.
- Bake for 15 minutes.
- Turn oven temperature down to 190* C (374* F) and bake for another 25 minutes.If you have enough time, turn off the oven let them sit in the oven. Leave the oven door ajar and let them dry out completely. It is best if you let them sit overnight and fill them the following day.
- Remove filling from the refrigerator. Transfer to a bowl and stir.
- Fill a pastry bag with the filling and cut a small hole at the tip.
- Make 2 holes on the bottom side of the eclairs and pipe filling into them.
For the white chocolate coating
- Chop the white chocolate into pieces and place in a bowl.
- Melt in the microwave for 1-1 ½ minutes, set to 800 watts.
- When ready, stir with a spoon and pour over eclairs.
- Sprinkle with toasted almond slivers.