Chocolate eclairs

Makes about 12 small eclairs

For the filling

• 240g whole milk
• 50g caster sugar
• 2 tbsp cornflour
• 0.25 tsp fine sea salt
• 3 egg yolks
• 100g dark chocolate
• 100g double cream

For the pastry

• 120g water
• 60g unsalted butter
• 0.25 tsp fine sea salt
• 0.5 tsp caster sugar
• 70g plain flour
• 2 eggs
• 1 tbsp milk

For the glaze

• 150g dark chocolate
• 100g double cream
• 50g soured cream
• 100g water
• 4 tbsp caster sugar
• 1 tbsp vanilla extract
• 0.25 tsp fine sea salt

Step 1
If you have a disposable one, then cut the opening to about 15mm.

Step 2
Start with the filling.

Step 3
Prepare an ice-water bath large enough to fit your saucepan.

Step 4
Separate the eggs, putting the yolks into a medium-size bowl and the whites in a sealed container in your fridge for other uses.

Step 5
In a heavy-based saucepan, bring the milk to just under the boil.

Step 6
Meanwhile, whisk the sugar, cornflour and salt into the yolks.

Step 7
Once the milk is hot, whisk half of it into the yolks to temper them, then pour the tempered yolks back into the saucepan with the remaining hot milk.

Step 8
Whisking constantly, return to the heat until thickened – about 5 minutes.

Step 9
Drop in the chopped chocolate and stir briefly to melt it.

Step 10
Remove from the heat and place the pan over the water bath to cool down.

Step 11
Spread a piece of clingfilm directly on to the custard so that it does not form a skin.

Step 12
Put in the fridge overnight to chill.

Step 13
The next day, preheat the oven to 200C/400F/gas mark 6 and line 2 baking sheets with parchment.

Step 14
In a heavy-based saucepan, combine all the pastry ingredients except the eggs and egg wash.

Step 15
Heat over a medium flame, stirring constantly with a wooden spoon.

Step 16
After 5 minutes, the mixture should come together and a film should form on the bottom of the pan.

Step 17
Transfer the mixture to a bowl and set it aside to cool for a few minutes.

Step 18
Add the eggs, one at a time, stirring thoroughly after each addition.

Step 19
While the pastry dough is still warm, fill a piping bag with the mixture and pipe 8cm-long logs on to the prepared baking trays – make sure you space them about 4cm apart.

Step 20
Make the egg wash from 1 egg and 1 tbsp milk, then brush over the tops of the logs.

Step 21
Bake for 25-30 minutes, or until golden and nicely puffed up.

Step 22
Meanwhile, whip the double cream until thick, then gently fold it into the cool chocolate pastry cream.

Step 23
Remove the pastry from the oven and pierce with a skewer to release any trapped steam.

Step 24
Cool completely before slicing open with a serrated knife and filling with the pastry cream.

Step 25
To make the glaze: put 100g of the dark chocolate into a heatproof bowl.

Step 26
Heat the double cream in a saucepan to just under the boil.

Step 27
Then pour the double cream into the bowl of chopped chocolate and set aside for 5 minutes, then stir it into a smooth ganache.

Step 28
Wash out the saucepan you used to heat the cream and to this, add the remaining 50g of chopped chocolate.

Step 29
Add the remaining ingredients and heat the mixture over a medium-low heat to melt it all together.

Step 30
Once the mixture has melted, turn the heat up to high and boil for a few minutes to thicken.

Step 31
Take off the heat, combine with the ganache and whisk until smooth.

Step 32
Spoon over the tops of your assembled eclairs.