CHOCOLATE CHOUX PASTRY

The cocoa will give your choux a slightly nuttier taste, but this version is really more about the aesthetics. When you put in different fillings, it looks delectable — and as everyone knows, we always ‘eat with our eyes’ first.

Makes 20 éclairs

250 ml (9 fl oz/1 cup) milk

75 g (2½ oz) unsalted butter

5 g (¹/₈ oz) caster (superfine) sugar

5 g (¹/₈ oz/1 teaspoon) salt

115 g (3¾ oz) baker’s flour, sifted

15 g (½ oz) unsweetened cocoa powder, sifted

3 large eggs

Put the milk, butter, sugar and salt in a medium-sized saucepan and bring to the boil. Remove from the heat, add the flour and cocoa powder and mix thoroughly.

Place the saucepan back over low heat. Cook, stirring, for 2–3 minutes, or until the mixture forms a smooth ball and comes away from the side of the pan.

Transfer the mixture to the bowl of an electric stand mixer fitted with a paddle attachment. Mix on low speed for 1 minute.

Add the eggs one at a time, making sure each one is well incorporated before adding the next. The mixture should be glossy.

Your choux pastry is now ready to pipe into your desired shapes and bake into wonderful crisp shells, following the directions given in other recipes. Fill and decorate as desired, using your choice of fillings here, and the glazes.

The choux dough is best used straightaway.