Classic chocolate éclairs

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A well-made éclair is one of the great pastry classics: crisp choux, smooth cream filling and a shiny chocolate topping. It takes patience, but the result looks every bit as special as it tastes.

Serves: 10 people

Preparation time: 90 min

Ingredients

• Water – 125 ml
• Milk – 125 ml
• Unsalted butter – 100 g
• Plain flour – 140 g
• Eggs – 4
• Milk, for the filling – 300 ml
• Caster sugar – 50 g
• Egg yolks – 2
• Plain flour – 4 tsp
• Cornflour – 4 tsp
• Vanilla extract – 1 tsp
• Double cream – 250 ml
• Dark chocolate, for the glaze – 120 g
• Double cream, for the glaze – 100 ml

Method

1. Heat the oven to 200°C and line two trays with parchment.
2. Bring the water, milk and butter to the boil, add the flour all at once and beat until the dough comes together and dries slightly in the pan.
3. Cool briefly, then beat in the eggs little by little until the paste is smooth and pipeable.
4. Pipe long strips onto the trays and bake until risen, deep golden and crisp. Cool on a rack.
5. For the filling, heat the milk. Whisk the sugar, yolks, flour and cornflour together, then pour in the hot milk while whisking.
6. Return to the heat and cook into a thick pastry cream. Cover and cool, then fold in lightly whipped cream.
7. Fill the éclairs from underneath or by splitting them.
8. Make a simple glaze by pouring hot cream over the chocolate. Dip the tops, let them set and serve chilled.