Extravagant Eclairs made easy

Choux pastry is something that I've never tried before and always, I have to admit, been a little afraid of. It's something that fills the windows of the finest French patisseries and is met with shock and horror on the Bake Off.

Yesterday, all that changed. I decided to have a crack at making eclairs and have to say that it was far from the distressing experience I'd imagined. The pastry was incredibly quick and easy, it piped easily and the overall finish was beautiful. I want, therefore, to share my recipe and encourage you all to have a go because the result is well worth it!

Ingredients

40g butter (cubed)

100ml water

50g plain flour

1 large egg (beaten)

50g icing sugar

3 tbsp cocoa

4 tbsp water

100g double cream (whipped)

Method

1. Preheat the oven to 200C and line a baking tray with baking paper.

2. To make the pastry, put the butter and water in a pan then slowly bring to the boil.

3. Once the mix is boiling fast, add the flour and beat all the ingredients.

4. Remove the pan from the heat and set aside to cool.

5. Add the beaten egg a little at a time whilst stirring vigorously until the mix is thick, smooth and shiny.

6. Spoon the icing into a piping bag and pipe 6cm lengths of dough onto the baking paper.

7. Bake for 30 mins, remove from the oven and make a small slit in the side and then bake for another 5 mins to make sure the inside is cooked.

8. Once baked, leave on a rack to cool.

9. Then slice the eclairs in half.

10. Make a thick water icing by mixing the sugar, cocoa and water, then spread onto the lids of the eclairs.

11. Whip the cream, put it in a piping bag then fill the eclairs.

12. finally, place the top onto the cream.

13. Voila! Extravagant eclairs made easy...