To make the choux paste, 250ml water and 125g butter then mix in 175g flour to make a dough.  Then put the dough in a mixer and add 4 eggs and mix them together.  Once the dough becomes a paste, pipe the paste in 4 inch lines in a tray and bake at 200 degrees for 30 minutes. For the pastry cream, boil the milk and sugar together and in the meantime put corn flour, water, eggs and 1 teaspoon of vanilla essence in a bowl and whisk. When the milk starts to boil, pour in the corn flour mixture. Spread the mixture on a marble to cool. After the mixture has cooled, put in a blender and add 200ml of cream and whisk vigorously for 1 minute. Cut the éclairs in half and pipe the cream in between, then decorate with icing sugar or coat it with chocolate.

Serves 20

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