Éclairs au Chocolat

Method

Make the choux pastry by heating water and 100g butter until boiling, then remove from heat and stir in flour and salt until smooth. Beat in eggs one at a time until you have a glossy paste. Pipe into 12 finger shapes on baking trays and bake at 200°C for 25-30 minutes until golden and crisp. For the pastry cream, heat milk with half the sugar, whisk egg yolks with remaining sugar and cornflour, then slowly add hot milk whilst whisking. Return to pan and cook, stirring constantly, until thick and smooth, then cool. Once choux are cool, make a slit along each one and pipe in the pastry cream. For the glaze, melt dark chocolate with cream and 30g butter, then dip the tops of the éclairs into this glossy chocolate coating. Set on a wire rack until the chocolate is firm.