Eclairs

Choux pastry

1. Combine the water, 400g butter and 2 tbsps of caster sugar in a large saucepan and heat until all butter is melted. Take off the heat and stir in the plain flour, pour in one egg at a time and mix until all incorporated.

Chocolate sauce

1. In the microwave melt together 200g chocolate and 100g butter.

Custard

1. Cream together egg yolks, sugar and vanilla essence.
2. In a saucepan heat the milk to just below boiling then whisk in the creamed egg, mix and simmer for 1 minute. Thicken with corn flour (combine 4 tbsps corn flour with enough water to form a loose paste then whisk into egg and milk).
3. 50 Once the pastry has cooled to a handleable temperature spoon it into a piping bag and pipe 5-8cm long pastries onto a lined oven tray (leave gaps between each one as they do grow). Bake at 150-180C for 45 minutes.
4. 60 Allow the éclairs to cool then fill with custard and top with chocolate.