Heat the milk and remove it from the heat at boiling point.

In a separate bowl, mix the sugar, egg yolks, and cornflour.

Slowly pour the hot milk into the egg mixture while whisking together.

Cook the mixture until it becomes thick.

Add in the bloomed gelatine sheets, dark chocolate, butter, and Kahlua.

Refrigerate the mixture for 6 hours.

Once chilled, whip the chocolate mixture and fold in the whipped cream.

Pipe the mixture into the eclairs using a piping bag with a 6mm nozzle tip.

Preheat the oven to 170°C/338°F with the fan off.

In a pot, bring the water, milk, butter, sugar, and salt to a boil.

Add the flour and stir firmly until the mixture doesn't stick to the pan anymore.

Remove from heat and allow to cool slightly before adding the beaten eggs little by little until smooth.

Transfer the choux mixture to a pastry bag fitted with a 14mm star nozzle tip and pipe into an eclair shape on a lined baking tray.

Spray a light coating of oil and dust some icing sugar onto the piped choux before baking to stop cracks.

Bake for 45 minutes or until golden, with low heat between 170°C/180°C, no fan force, only top and bottom heat.

At the 40-minute mark, dust the eclairs with finely ground caramel to give a nice shine and crunch.

Garnish with Nutella, optional.