First, make the choux pastry. To make the crème patissièrePut the milk and vanilla into a heavy-bottomed saucepan, bring to the boil and simmer very gently for about 5 minutes. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Choux pastry is really very easy to make, so do give it a try. For the choux pastry:65ml water65ml whole milk55g unsalted butter, at room temperature1 tsp caster sugarpinch of fine sea salt100g plain flour4 organic/free-range medium eggs, beaten, For the filling:450ml crème patissière, at room temperature (see below)20g good-quality dark chocolate15g cocoa powderFor the glaze200g white fondant¹12g cocoa powder1–2 tsp water. It is this process that gives the fondant its white colour and shine. White fondant is a solution of sugar and water, cooked and pummelled as it cools to incorporate air. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays. For classic choux à la crème, fill large choux buns with crème Chantilly, dust with icing sugar and serve with chocolate sauce. When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). Pour over the milk mixture, mix, then pour back into the saucepan. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat. 500ml whole milk1 tbsp vanilla syrup or 1 tsp best vanilla extract6 organic / free-range medium egg yolks75g caster sugar, plus extra for dusting25g plain flour20g cornflour. Photograph: Jean Cazals/Bloomsbury. ³ When the choux paste starts to come away from the side of the pan you know you have evaporated enough water from the mixture. Regulate the heat of the glaze by placing it back on a low heat and stirring to regain the correct thickness. The eggs add flavour and colour, and help to lift the choux on baking. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. Stir in the cocoa powder and water until evenly combined. If you reverse this process you are in danger of scrambling the eggs before the sauce has had a chance to thicken. • This recipe is taken from Kitchen Secrets by Raymond Blanc (Bloomsbury, £25). Bake in the oven for 25–30 minutes⁵ until golden brown, then transfer to a wire rack and leave to cool. Pour the crème pâtissière into a bowl. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Place on a board or rack and allow to set in the fridge before serving. It also translates into so many wonderful desserts – gâteau saint-honoré, profiteroles and my pièce montée croquembouche. hocolate éclairs are among the world's most famous pastries and they are certainly one of my great favourites. Chocolate éclairs are among the world's most famous pastries and they are certainly one of my great favourites. Pour the melted chocolate into the crème patissière, add the cocoa powder and whisk to a smooth consistency. Whisking constantly², bring back to the boil over a medium heat and cook for 1 minute. My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video. One at a time, dip the top of each éclair into the mixture to glaze, lift vertically and wipe off excess from the lower end with the back of your finger⁷. Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill … Fit a piping bag with a large round piping nozzle, about 1.5cm wide. • Difficulty: easy• Makes: 600ml• Preparation: 10 mins, plus cooling• Cooking: 8 mins• Planning ahead This pastry cream can be made up to 2–3 days in advance and kept covered in the fridge. Good Food DealReceive a free Graze box delivered straight to your door. To make the fillingHave the crème patissière ready in a bowl. Return to a medium heat and cook for about 1 minute until the mixture comes away from the side of the pan³. Melt the chocolate in a bowl over a pan of simmering water. If it is hotter, you will lose the shiny finish to your glaze. Pipe 10 large éclairs, each about 15cm long, onto the paper, spacing them well apart to allow them room to expand. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) To make the glaze In a wide saucepan over a low heat, gently warm the fondant to make it easier to work with⁶. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Buy a copy for £20 from the Guardian bookshop, It's not as hard as you might think to make fabulous chocolate éclairs from scratch, Raymond Blanc's chocolate éclairs. Line a large baking tray with greaseproof paper. Take off the heat, immediately tip in the flour and quickly stir with a wooden spoon until completely smooth. Using all water will give you a drier, crustier finish. Split each eclair through the middle with a serrated knife. Large choux buns will take 25–30 minutes. • Difficulty: medium complexity• Makes: 10• Preparation: 40 mins, plus cooling• Cooking: 25–30 mins• Special equipment: 2 piping bags, 1.5cm and 5mm plain nozzles• Planning ahead: You can prepare, cook and freeze the éclairs in advance; defrost 1 hour before needed, then fill and glaze them. New! Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Sieve the flour into a … The choux should be puffed, golden and sound hollow when tapped. Put the butter in a saucepan with 450ml water. https://www.theguardian.com/.../09/raymond-blanc-chocolate-clair- ¹ When you are making custards or pastry creams, always pour the hot milk/cream mixture onto the cold beaten eggs before returning to the heat to cook through. You may not need to use all the egg, so add it slowly. ² It is customary to use all water in a choux pastry, but adding some milk gives a softer texture, which I prefer. Crème patissière is the easiest of all creams, as the flour makes it completely stable. Flavour the crème patissière with a little extra vanilla or coffee extract instead of chocolate and keep the fondant for the glaze white. Sieve the flour into a large bowl and set aside. Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Once baked, leave to cool completely. First, make the choux pastry. ¹ You can now buy fondant in specialist cake decorating shops. Transfer the filling to a piping bag fitted with a 5mm nozzle. Bake for 35-40 mins, swapping the trays around for the final 10 mins. To prepare the choux pastry Preheat the oven to 180C/Gas 4. ² Constant whisking is important to get rid of any small lumps and keep the crème patissière smooth. Put the water, milk², butter, sugar and salt into a small saucepan and bring to the boil over a high heat. Choux pastry is really very easy to make, so do give it a try. Meanwhile, in a large bowl, whisk together the egg yolks and caster sugar until they turn a pale straw colour, then whisk in the flour and cornflour. Do not bake more than one batch at a time, or the amount of steam they generate will cause your pastry to crack. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days. It will also be easier to judge the texture. Take off the heat and let cool for 30 seconds. Using the tip of the nozzle, pierce the underside of the éclairs in 4 places along their length and gently fill each éclair evenly. Remove from the heat and gradually whisk in the beaten eggs until you have a smooth, dropping consistency⁴. Put the butter in a saucepan with 450ml water. It’s been a long time coming, but here it is!