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  • Choux pastry

  • Chocolate sauce

  • Custard


  • 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.

    5. 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.

    6. Allow the éclairs to cool then fill with custard and top with chocolate.


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