Eclair au chocolat

Method

Make choux pastry by combining 250ml water, 100g butter, 5g salt and 10g caster sugar in a heavy-bottomed pan; bring to rolling boil, remove from heat and beat in 130g sifted flour until smooth. Cool slightly, then gradually incorporate 4 eggs one at a time, beating well after each addition until the paste is glossy and falls from a spoon in a V-shape. Transfer to a piping bag fitted with a 12mm plain nozzle and pipe 12 éclairs approximately 10cm long onto baking trays lined with baking paper, spacing them 5cm apart. Bake at 200C (fan 180C) for 25-30 minutes until golden and crisp; do not open the oven door during baking. Remove from oven and pierce the base of each éclair with a small knife to release steam; return to the switched-off oven for 5 minutes to dry out completely. Meanwhile, prepare the chocolate ganache by chopping 200g dark chocolate and placing in a bowl with 30g butter; heat 100ml double cream to 60C and pour over, allowing to sit for 1 minute before stirring until smooth and glossy. Allow ganache to cool to 40C. Once éclairs are completely cold, pipe or spoon the ganache into the base cavity, then dip the top of each éclair into the remaining ganache; dust lightly with icing sugar once set.