Chocolate éclair

A delightful choux pastry filled with a creamy chocolate custard and topped with a rich chocolate icing.

Choux pastry (10 éclairs):

50g whole milk
50g water
5g caster sugar
Pinch of salt
50g butter (unsalted)
100g plain flour
2 eggs

1. In a pan melt butter with milk, water, sugar and salt.

2. Add flour, mix well on medium/low heat for 8min whilst constantly stirring.

3. Pipe and freeze your eclairs before cutting into equal sizes.

4. Bake at 170c for 25/30 minutes (don’t open the oven door whilst baking!)

Chocolate cream (10 éclairs):

75g egg yolk
55g caster sugar
22g cornflour
375g whole milk
85g whipping cream
150g chocolate (72%)
85g butter

1. Mix sugar and cornflour then whisk in egg yolks.

2. Boil milk and cream. Pour 1/3 of the milk over the sugar/yolk mixture, return all to the pan and cook to 82C (thick and coats the back of a spoon)

3. Add chocolate and mix until completely melted.

4. Allow to cool slightly, then slowly stir through the butter. Leave in the fridge to set before piping.

Chocolate glaze (10 éclairs):

150g chocolate (72%)
15g veg oil

1. Melt the chocolate over bain-marie and mix in veg oil.