INGREDIENTS
55g unsalted butter
125 ml milk
65g plain flour
3 small eggs
100ml cream
¼ vanilla pod
40g caster sugar
25g dark chocolate
Recipe continues
METHOD
Heat oven to 200˚C or gas mark 6.
To make pastry: in a saucepan melt butter and add to milk, bring to the boil. Add flour and whisk thoroughly until the mixture comes away from the pan cleanly. Remove from heat and add eggs one by one, mixing thoroughly. Leave to relax for 20 minutes.
Pipe into éclair shape and bake in the oven for about 19 minutes, or until golden and puffed up.
Whip the cream with the seeds of the vanilla pod and caster sugar
Melt the chocolate in a bowl placed over boiling water, when melted spread over the éclair and allow to cool.
Cut the éclair down the middle and pipe with the whipped cream.