Custard Eclairs

To make the crème patisserie, in a small pan bring the milk and the vanilla pod to just below boiling point and then take off the heat and allow to infuse. In a separate bowl whisk the egg yolks with the sugar until thick and creamy in colour. This will take about 5 mins. Gently mix in the flours and slowly pour on the infused milk mixing vigorously as you pour. Return the mixture to the rinsed out pan and bring slowly to the boil, stirring continuously. Simmer for 3 mins, continuing to beat vigorously (the mixture will go very lumpy as it thickens – but keep beating and it will go smooth!). Finally beat in the butter.

Transfer the crème patisserie to a bowl and cover closely with clingfilm over the surface of the custard to prevent a skin forming. Allow to cool fully and then transfer into a medium round piping bag to fill the éclairs later.

Preheat the oven to 200˚C/180˚C fan/gas mark 6. To make the choux pastry, sift the flour onto a piece of non stick silicone paper. Put the butter and water together into a pan and heat gently until the butter has melted and then quickly bring the water to a rolling boil. As soon as the water has reached boiling point remove from direct heat and quickly pour the flour into the hot liquid all at once and beat vigorously with a wooden spoon. Continue beating the mixture until it is smooth and forms a ball in the centre of the pan. Leave to cool for a few minutes. Gradually beat in the eggs, slowly. Each time the mixture returns to form a ball that gradually becomes looser. The final mixture should be a smooth glossy paste that is ready to put into a piping bag.

Pipe directly onto a baking tray lined with non stick silicone paper. Using a thick round nozzle the piping bag allows you to form an even line directly onto the silicone paper. Pipe a 12cm line of the pastry mix which is about the size of 10 pence piece in diameter. These will puff up during cooking so make sure they have enough room in between them for the pastry to swell without touching during cooking. Bake in the preheated oven for 20-25 mins until golden and crisp. Remove from the oven and gently cut in half making sure to keep track of matching tops and bases. Allow to cool on a wire rack.

To make the icing, gently melt the white chocolate over a pan of hot water or microwave it on a medium setting, checking it every 30 seconds. Mix the sifted icing sugar, food colouring and hot water until you have a nice smooth mixture.

To fill, using a medium round piping nozzle gently pipe the custard onto the base of the éclair. To complete, dip the top of each éclair into the yellow icing spread evenly and sandwich the éclair together. If possible allow the icing to set before eating. Enjoy!