Éclairs

Choux

• water125 ml
• milk125 ml
• butter100 g
• plain flour150 g
• eggs4
• caster sugar1 tsp
• salt1 pinch

Pastry cream

• milk500 ml
• egg yolks5
• caster sugar100 g
• cornflour45 g
• vanilla pod1
• butter30 g

Glaze

• dark chocolate100 g
• double cream80 ml

Pastry cream

1. 01

   Split the vanilla pod lengthways, scrape the seeds into the milk and add the pod, then heat the milk until steaming. Whisk the egg yolks, sugar and cornflour, pour the hot milk over, return to the pan and cook, whisking, until it boils and thickens heavily.

2. 02

   Boil for 1 full minute, lift out the vanilla pod, stir in the butter, and chill for at least 2 hours with cling film pressed onto the surface.

Choux

3. 03

   Heat the oven to 200°C and line two trays with baking paper. Sift the flour. Bring the water, milk, butter, sugar and salt to a rolling boil, tip in the flour, and beat into a ball. Dry it out over low heat for 2 minutes.

4. 04

   Cool for 5 minutes. Beat the eggs in a jug, then beat them in gradually until the dough is glossy and falls from the spoon in a V-ribbon.

5. 05

   Pipe 12 cm fingers with a large star nozzle onto the lined trays. The star nozzle stops them cracking unevenly.

6. 06

   Bake for 25 minutes without opening the door, then pierce each end and bake 5 minutes more to dry them.

7. 07

   Cool completely.

Filling and glaze

8. 08

   Beat the cold pastry cream smooth and pipe it into each éclair through small holes in the base.

9. 09

   Chop the chocolate. Heat the cream, pour it over the chocolate and stir smooth.

10. 10

    Dip the top of each éclair in the glaze and let it set.