Chocolat eclairs

Make the Crème Pâtissière

1. Infuse the milk

1. Heat the milk with the split vanilla pod and seeds until just steaming. Off the heat, leave to infuse 15 minutes.

2. Make the custard base

1. Whisk the yolks, sugar and cornflour until pale. Remove the pod, then gradually whisk the warm milk into the yolks.

3. Cook the pastry cream

1. Return to the pan and cook over medium heat, whisking constantly, until it thickens suddenly. Whisk 2 minutes more to cook out the cornflour. Off the heat, whisk in the butter.

4. Chill

1. Transfer to a bowl, press clingfilm onto the surface, and chill at least 2 hours until cold. Whisk smooth before using.

Make the Choux Pastry

5. Prep

1. Heat the oven to 200°C (180°C fan). Line two trays; draw 12cm guide lines on the parchment, spaced 5cm apart, and flip it over.

6. Make the choux paste

1. Bring the milk, water, butter, sugar and salt to a rolling boil. Off the heat, tip in all the flour and beat to a smooth ball that pulls from the pan. Return to low heat 1 to 2 minutes to dry, stirring, until a film forms on the pan base.

7. Add eggs

1. Cool 5 minutes. Beat in the eggs one at a time. It'll look split, then come together into a smooth, glossy paste that falls in a V.

8. Pipe

1. Pipe 12cm lengths onto the trays using the guides, 5cm apart. Smooth any peaks with a wet finger.

9. Bake

1. Bake 10 minutes at 200°C, then reduce to 180°C (160°C fan) and bake another 20 to 25 minutes until deep golden and dry. Do not open the door for the first 25 minutes.

10. Dry out

1. Poke a hole in each end, then return to the turned-off oven, door ajar, for 10 minutes. Cool completely on a rack.

Assemble

11. Fill

1. Make three small holes in the base of each éclair. Pipe in the pastry cream (small round nozzle) until it feels heavy and just starts to push back out.

12. Make the chocolate glaze

1. Put the chopped chocolate in a heatproof bowl. Heat the cream and butter until just simmering (don't let it boil), pour it over the chocolate, and leave for 1 minute. Stir gently until smooth and glossy, then leave to cool for 10 to 15 minutes, until thick enough to coat without running off.

13. Glaze the éclairs

1. Holding a filled éclair by both ends, dip the top into the glaze, then lift it out and let the excess drip back into the bowl. Run a finger along the edges to neaten the line, and set it glazed-side up on a wire rack.

14. Set and serve

1. Leave the éclairs at room temperature for about 30 minutes, until the glaze has set. Serve within a few hours, ideally the same day.