To make the filling, heat the milk and
vanilla to boiling point. Meanwhile, whisk
the egg yolks and caster sugar until pale,
then stir in the cornflour. Pour the hot
milk over the egg yolk mixture and whisk
until smooth. Return to the pan and heat
gently, stirring constantly, until thick.
Put the thick custard into a clean bowl,
add the chocolate and stir until melted.
Cover the surface with cling film and
leave to cool completely.
Heat oven to 220C/200C fan/gas 7.
To make the pastry, heat the milk, butter
and 4 tbsp water over
a gentle heat until the
butter melts. Increase
the heat and bring to the
boil, then remove from the
heat and quickly beat in
the flour, sugar and a pinch of
salt. Keep stirring until the mixture
is smooth, glossy and comes away
from the sides of the pan. Allow to
cool for a few mins, then gradually
add the eggs, mixing well between
Line a baking sheet with parchment,
then spoon the pastry mix into a piping
bag fitted with a 2cm plain nozzle. Pipe
12-14 even buns, about 10cm long
and 2cm wide, leaving space for
expanding between each one.
Bake for 15 mins or until golden
brown and doubled in size. Cool.
For the glaze, heat the double
cream, sugar and vanilla to
boiling point. Put the chopped
chocolate in a heatproof bowl and
pour over the cream mixture. Stand
for 2-3 mins, then add the butter
and stir until smooth and glossy.
To assemble the eclairs, cut them
in half lengthways and pipe in the
filling. Spread the chocolate glaze
over the top of each eclair and leave
to set before serving.