Custard éclairs

Makes 10-12 1quantityofchouxpastry Custardcream 250mlmilk 15mlcastorsugar 45mlcustardpowdermixedwith 30mlmilk 250mlcream,whipped

Place a 2cm-diameter plain nozzle into a clean piping bag and spoon in the choux dough.

Pipe 10 thick lines, about 10cm long, and 4cm apart, on a lined tray. Bake in a preheated oven at 180°C for 20-30 minutes until puffed and golden.

Use a small knife to make a cut into the side of each éclair and return to oven for a further 10 minutes. Turn the oven off and leave éclairs to cool until required. Use a sharp knife to cut a small hole at one end of the éclair.

Pipe in the custard. Drizzle with melted chocolate or glacé icing.

Custard cream: Heat milk and sugar in a saucepan over a medium heat. Add the custard paste and whisk until boiling and thickened.

Transfer to a heatproof bowl. Cover the surface with plastic wrap and chill for 30 minutes. Once cooled, use an electric beater to beat the custard until smooth. Add the whipped cream and continue beating to soft peaks. Place a 2cm-diameter plain nozzle into a clean piping bag and fill with the custard.

THE AIRINESS in choux is the result of a high water content which turns into steam during baking, forcing the pastry shell outwards and giving it volume. Choux know-how

Measure the ingredients exactly. Proportions are very important when making choux pastry.

Do not allow the water to boil until the butter has melted, but