These decadent little morsels are easy to make and divine!

Makes: 30
Preparation time: 45 minutes
Baking time: 35 minutes
Oven temperature: 200oC

• 85g (90ml) butter
• 110g (185ml) cake flour
• 3 large eggs
• chocolate cream filling

Chocolate glaze
• 100g dark chocolate, chopped
• 15g butter
• 10ml syrup
• 10ml milk

Chocolate cream filling
Warm 300ml milk until steaming. Remove from the heat and stir in 50g chopped dark chocolate. Beat 3 large egg yolks and 60ml castor sugar together until light. Whisk in 30ml flour, 30ml cornflour and 30ml cocoa. Stir the milk into this mixture, a little at a time. Heat gently and simmer, stirring, until the mixture has thickened. Set aside. Mix 30ml water and 10ml gelatine together in a small bowl. Leave to stand for 10 minutes. Heat and stir until melted. Cool slightly, then add a little of the custard mixture to the gelatine. Stir well, then add to the remaining custard mixture. Chill. Beat 125ml cream until stiff and fold into the custard.

1 Heat 200ml water and the butter over a medium heat until the water begins to simmer and the butter has just melted.

2 Stir in the flour all at once. Add a pinch of salt and stir well until the mixture is smooth and thick and leaves the sides of the pan.

3 Leave to cool slightly. Beat the eggs and add a little at a time until the mixture is soft, shiny and has a dropping consistency. (You might not need all of the egg.)

4 Line a baking tray with baking paper. Use a piping bag and round nozzle to pipe 4-10cm oblongs onto the paper, leaving space between them. Bake in a preheated oven for 15-25 minutes, then reduce the temperature to 160°C and bake for a further 10 minutes or until golden and crisp.

5 Cut each éclair open along one side and cool on a wire rack. Prepare the filling and pipe into each éclair.

6 Glaze Gently heat the ingredients for the chocolate glaze together in a saucepan until melted. Cool. Spoon over each filled éclair.