Double chocolate eclairs

Makes 12-14 Prep 40 mins plus cooling Cook 40-45 mins 38p an eclair 276 kcals, 17g fat, 10g sat. fat, 17g sugar

FOR THE FILLING 350ml milk 1 tsp vanilla extract 4 medium egg yolks 50g caster sugar 1 tbsp corn flour 75g dark chocolate (70%), chopped FOR THE CHOUX PASTRY 4 tbsp milk 50g unsalted butter, chopped 100g plain flour, sifted 1 tsp caster sugar 3 medium eggs, beaten FOR THE CHOCOLATE GLAZE 100ml double cream 1 tsp vanilla extract 1 tbsp soft light brown sugar 100g dark chocolate (70%), chopped 25g unsalted butter

To make the filling, heat the milk and vanilla until boiling. Meanwhile, whisk the yolks and sugar until pale, then stir in the corn flour. Pour the milk over the egg mixture and whisk until smooth. Return to the pan and heat gently until thick, stirring constantly. Pour into a bowl, add the chocolate, stir until melted, then cover with cling film and leave to cool completely.

Heat oven to 220C/200C fan/gas 7. For the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts. Turn up the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt until the mixture is smooth, glossy and comes away from the sides. Cool for a few mins, then gradually add the eggs, mixing well between each addition.

Line a baking sheet with baking parchment, then spoon the pastry mix into a piping bag fitted with a 2cm plain nozzle. Pipe 12-14 even buns, about 10 x 2cm, leaving room to expand between them. Bake for 15 mins or until golden brown and doubled in size, then cool.

For the glaze, heat the cream, vanilla and sugar until boiling. Put the chocolate in a bowl, and pour in the cream. Stand for 2-3 mins, add the butter and stir until smooth and glossy.

To assemble the eclairs, cut them in half lengthways and pipe in the filling. Spread the chocolate glaze over the top of each eclair and leave to set before serving.