Chocolate miso eclairs

Miso pastry cream

• 1 egg
• 4 egg yolks
• 250 g milk
• 125 g caster sugar
• 50 g cornflour
• 1 tsp vanilla bean paste
• 2 tbsp white miso paste, to taste

Choux pastry

• 70 g water
• 1 tsp sea salt
• 75 g unsalted butter, cut into pieces
• 100 g milk
• 130 g plain flour
• 200 g eggs (approx. 4), lightly beaten

Chocolate topping

• 100 g pouring (whipping) cream
• 1 tsp glucose
• 150 g dark chocolate, broken into small pieces
• sea salt flakes, to sprinkle