Step 1

To make the dough, combine the water, butter, sugar and salt in a saucepan over medium heat. Bring to a rapid boil before adding the plain flour. Cook this roux for 3-4 minutes or until a thick crust forms at the base of the saucepan – this ensures the flour is well hydrated and you achieve the most consistent results.

Step 2

Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all of the steam dissipates – this helps to evaporate off any excess moisture that could weigh down the choux, leaving you with the lightest possible pastry.

Step 3

Once the steam has completely disappeared, start adding the eggs, a little bit at a time, and mix until the dough comes together to a silky, shiny batter. The dough should be firm enough to hold its shape, falling off your scraper when you lift it out of the bowl.

Step 1

Preheat oven to 160C conventional (or 140C fan-forced if baking more than 1 tray at a time). If you want to bake multiple trays at the same time, you must bake using the fan-forced option to get the most consistent heat and avoid the choux deflating. If cooking one tray at a time, I’ve found best results when using the conventional setting and baking on the top rack of the oven.

Step 2

Line a baking tray with a perforated silicone baking mat for best results. If you don’t have one, use baking paper.

Step 3

Fit the star tip to the piping bag and fill the bag with the choux dough. Pipe each eclair about 10cm long, leaving ample space between them so they can spread and rise. Every bump in the pastry will show tenfold when baked, so make sure they are as straight as possible. If you make a mistake, scrape it up, put the dough back in the bag and start again.

Step 4

Liberally spray the eclairs with cooking spray oil before baking. The oil keeps the pastry moist in the oven, ensuring they rise more evenly.

Step 5

Bake for 60-75 minutes or until a deep golden brown. Remove the eclairs from the oven and allow them to cool for 30 minutes at room temperature before filling and decorating.

Step 1

Combine the milk, cream and vanilla bean paste into a saucepan over low to medium heat and bring to the simmer. Meanwhile, whisk together the sugar, yolks and cornflour in a large mixing bowl until well combined. Once the milk is simmering, remove from the heat and slowly pour it over the egg mixture, whisking constantly so the yolks don’t scramble.

Step 2

Return the custard to the saucepan and bring to the boil, whisking constantly. Continue to boil for 1-2 minutes or until the cornflour has cooked out and the custard is thick.

Step 3

Remove from the heat and transfer the custard to a bowl. Once it has cooled slightly, add the butter, using a stick blender to mix.

Step 4

Cover the pastry cream with cling film touching the surface to prevent a skin from forming. Chill completely for at least four hours or better yet, overnight.

Combine all the ingredients in a microwave-safe bowl (I like to melt the chocolate in a container that is as long as the eclairs) and microwave in 1-minute intervals or until the chocolate has completely melted.

Step 1

Poke a small hole at either end of the eclair’s base. Transfer the vanilla pastry cream to a piping bag and cut about 5mm from the bottom to create a small opening. Pipe the cream into the eclair using the two holes you’ve made – this will ensure it is filled with that luscious cream. Repeat for the remaining eclairs.

Step 2

Once you’ve filled all of them, you’re ready to dip! The chocolate glaze is best used when lukewarm, about 30C-35C. If you don’t have a thermometer, dip a finger into the glaze to test the temperature. It should have a similar consistency to thickened cream and not feel warm to the touch. Dip the top of each eclair into the glaze and hold it upside down for up to 1 minute so the excess glaze runs off. Place it on a wire rack to allow the glaze to set. Repeat this process until all the eclairs are glazed. If any of the glaze runs down the side of the eclair, wipe it away with a clean finger.

Step 3

Allow the glaze to set for 15-30 minutes before serving. For a true Parisian experience, garnish with a touch of gold leaf (optional).