Photograph: Jean Cazals/Bloomsbury. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. If it is hotter, you will lose the shiny finish to your glaze. Regulate the heat of the glaze by placing it back on a low heat and stirring to regain the correct thickness. Cover the surface with a light dusting of caster sugar to prevent a skin from forming and leave to cool. Do not bake more than one batch at a time, or the amount of steam they generate will cause your pastry to crack. Place on a board or rack and allow to set in the fridge before serving. Pour the milk and cream into a saucepan. It will also be easier to judge the texture. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Sieve the flour into a … Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. It also translates into so many wonderful desserts – gâteau saint-honoré, profiteroles and my pièce montée croquembouche. Variations Pipe small choux buns, 8–12g, and cook for 20–25 minutes. ⁶ For the correct consistency, the white fondant must be used at 35C (body temperature). Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. 500ml whole milk1 tbsp vanilla syrup or 1 tsp best vanilla extract6 organic / free-range medium egg yolks75g caster sugar, plus extra for dusting25g plain flour20g cornflour. ¹ You can now buy fondant in specialist cake decorating shops. • This recipe is taken from Kitchen Secrets by Raymond Blanc (Bloomsbury, £25). It’s been a long time coming, but here it is! Meanwhile, in a large bowl, whisk together the egg yolks and caster sugar until they turn a pale straw colour, then whisk in the flour and cornflour. To prepare the choux pastry Preheat the oven to 180C/Gas 4. The choux should be puffed, golden and sound hollow when tapped. Heat until just simmering, then remove from the heat. Put the butter in a saucepan with 450ml water. To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue.For more help, see our how to make choux pastry and eclairs video. Now, make the crème pâtissière. Take off the heat, immediately tip in the flour and quickly stir with a wooden spoon until completely smooth. For the choux pastry:65ml water65ml whole milk55g unsalted butter, at room temperature1 tsp caster sugarpinch of fine sea salt100g plain flour4 organic/free-range medium eggs, beaten, For the filling:450ml crème patissière, at room temperature (see below)20g good-quality dark chocolate15g cocoa powderFor the glaze200g white fondant¹12g cocoa powder1–2 tsp water. Pour the melted chocolate into the crème patissière, add the cocoa powder and whisk to a smooth consistency. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time. Melt the chocolate in a bowl over a pan of simmering water. Large choux buns will take 25–30 minutes. Pipe the choux onto the baking sheet, using the lines as a guide. 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