Dark Chocolate Éclairs

Ingredients

For 6 servings

• 200 g dark chocolate, chopped
• 120 g plain flour
• 4 piece large eggs
• 115 g butter
• 100 g sugar
• 480 g whole milk
• 24 g cornflour
• 10 g vanilla extract
• 240 g water
• 1.5 g salt
• White icing, to decorate

Method

1. 1

   Heat the oven to 220°C. Bring the water, butter, sugar and salt to the boil, then beat in the flour over the heat until it forms a smooth ball.

2. 2

   Off the heat, cool 5 minutes, then beat in the eggs one at a time. Pipe 8 cm lengths onto a lined tray.

3. 3

   Bake for about 15 minutes, until golden and crisp; cool.

4. 4

   Warm the milk, then whisk into the cornflour and sugar and cook until thick; off the heat stir in the vanilla and half the chocolate. Chill.

5. 5

   Split the éclairs and fill with the custard.

6. 6

   Melt the remaining chocolate and glaze the tops; decorate with white icing and chill briefly to set.