Stuck for dessert? Try these fluffy chocolate eclairs

Preheat oven 240°C/220°C fan-forced. On a large sheet of baking paper. Draw 12 lines 12cm long and 5cm apart. Turn the paper upside down and place it on a lightly greased oven tray.

For the choux pastry, sift flour onto a sheet of baking paper (see tip). Place the butter and water in a medium saucepan over low heat. Cover and heat for 3–4 minutes, gently shaking the pan often, until the butter has melted. Increase heat to high. Bring to the boil quickly without stirring. The mixture should begin to rise in the pan. Remove
the lid and turn off the heat. Quickly add the flour all at once, stirring, until the dough comes together in a ball. Transfer to the bowl of an electric mixer. In another bowl, beat eggs with a fork until well combined. Turn mixer on medium speed, then add one-quarter of the egg, beating until combined. Repeat adding egg in three batches, until the choux is thick and shiny.

Spoon mixture into a piping bag fitted with a 1.75cm plain nozzle. Pipe mixture onto tray using lines as a guide. Dip fingers in cold water and flick a little water over choux and tray. Bake for 10 minutes. Reduce oven temperature to 220°C/200°C fan-forced, then bake for 10 minutes. Switch tray positions in oven and bake for a further 5–10 minutes or until the pastry is golden and crisp. Remove from oven and turn off heat. When the choux is cool enough to handle, use a small sharp serrated knife or scissors to cut one long edge of the eclairs to allow steam to escape. Return to the oven with the door slightly ajar for 5–10minutes or until dry. Remove choux to a wire rack to cool completely.

Whip cream, sugar and vanilla until firm peaks form. Transfer to a piping bag fitted with a large plain nozzle. Use kitchen scissors or a small serrated knife to cut eclairs in half. Fill with whipped cream.

For the chocolate glaze, heat the cream in a medium, microwave-safe bowl, uncovered, for 1–2 minutes on HIGH, until hot (do not boil). Add the dark chocolate, stir until smooth. Add salt and butter, stir until smooth. Dip eclairs into chocolate glaze (see tips).

Working quickly, spoon melted white chocolate into a small snaplock bag, and snip one corner. Drizzle 12 lines across each eclair. Run a toothpick up the centre. Let it set before serving.