Homemade eclairs

Ingredients

• 140 g flour plain
• 1 pinch sugar 
• 125 ml milk 
• 100 g butter 
• 4  eggs 
• 300 ml milk 
• 50 g sugar 
• 2  egg yolk 
• 1 tsp vanilla extract 
• 4 tsp flour plain
• 300 ml double cream 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• wooden spoon
• serrated knife

Directions

1. Start by making the custard filling.
2. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
3. Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick it will go alarmingly lumpy but dont worry, just keep stirring it vigorously with a wooden spoon until smooth.
4. Lay a sheet of cling film directly on the custard surface, then cool and chill until youre ready to fill the buns.
5. To make the choux buns, heat oven to 220C/200C fan/gas
6. Sift the flour with the sugar and a pinch of salt into a small bowl.
7. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesnt bubble.
8. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan (see picture 1).
9. Spread over a large dinner plate to cool to hand temperature.
10. Once the dough mix has cooled, scrape it back into your pan. Using your wooden spoon, beat in each egg, one by one, until you have a smooth, shiny mixture.
11. Cut 2 large sheets of baking parchment. On each one draw 2 sets of track lines with a 10cm gap these will be your guidelines so your eclairs will all be roughly the same size (see picture 2). Use the paper to line 2 large baking sheets penside down.
12. Spoon your choux mixture into a piping bag with a 1cm wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe 2 rows of well-spaced, squashed S shapes on each sheet between the guidelines (see picture 3).
13. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/ gas 6 as soon as they go in the oven.
14. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
15. While the buns are cooling, finish your filling.
16. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag use a small nozzle if youre filling the buns through the holes you've pierced, or a large nozzle if youve split the buns in half. Carefully pipe the custard into each cooled bun they should feel heavy once full.
17. Arrange the buns on a wire rack and spread each with a little of your chosen icing (see below). If you cant decide, its really easy to split your batch of choux buns, halve icing quantities, and make a selection to keep everyone happy.