Ingredients

• 4 tbsp water
• 4 tbsp whole milk
• 50g/2oz unsalted butter
• at room temperature
• 1 tsp caster sugar
• pinch sea salt
• 100g/4oz plain flour
• 4 medium free-range eggs
• beaten
• 20g/¾oz unsweetened chocolate
• 100% cocoa solids
• 450g/1lb pastry cream (crème patissière)
• at room temperature (see Top recipe tip below)
• 1 tbsp strong cocoa powder
• sifted
• 200g/7oz white fondant icing
• 1 tbsp cocoa powder
• 1-2 tsp water

Directions

• Preheat the oven to 170C/325F/Gas 3.
• For the choux pastry
• place the water
• milk
• butter
• sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.
• Remove the pan from the heat and
• using a wooden spoon
• quickly beat in the flour until the mixture is completely smooth.
• Turn the heat down to medium
• return the pan to the hob and cook for about one minute
• beating all the time
• or until the mixture comes away from the edge of the pan.
• Remove the pan from the heat and gradually beat in the eggs until you have a smooth
• dropping consistency. (You are looking for the mixture to just drop from the spoon
• not run off it; you may not need all of the egg to reach this stage. )
• Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping.
• Line a large baking tray with greaseproof paper and pipe on 12 éclairs
• each about 15cm/6in long. Alternatively
• for a more professional and uniform finish
• pipe four rows of pastry
• each about 36cm/14in long
• onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below
• or bake from frozen and add five minutes to the cooking time.
• Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown
• then transfer to a rack and leave to cool.
• For the filling
• melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn.
• Pour the melted chocolate into the pastry cream
• mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes
• then whisk again before you fill the éclairs
• to give a creamier mouth-feel to the filling.
• When you are ready to fill the éclairs
• transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle
• gently squirting a little of the filling into the éclair as you do so.
• For the glaze
• gently warm the fondant in a small pan over a low heat until it reaches body temperature.
• Stir in the cocoa powder and enough of the water to make a smooth paste
• then transfer to a piping bag fitted with a 1.5cm/½in nozzle.
• Pipe the glaze onto the top of each éclair
• removing any excess with the back of your finger
• then place in the fridge for the glaze to set before serving.