Éclairs with Chantilly Cream and Chocolate Glaze

Step 1: Preheat the oven to 180°C/350°F (160°C fan). Position one shelf in the top third of the oven and another in the lower third. Lightly spray 3 trays with canola oil and line them with baking or parchment paper.

Step 2: Melt the butter in a medium saucepan over medium heat. When it is almost melted, add the water.

Step 3: Once the liquid starts simmering, add the flour and salt. Stir vigorously with a wooden spoon while the saucepan remains on the stove. The mixture will turn pasty, then in about 10 seconds form a sticky ball of dough that pulls away from the sides of the saucepan. Remove the pan from the heat and leave the dough to cool for 10 minutes, no longer.

Step 4: Add the eggs one at a time, mixing vigorously with a wooden spoon after each addition. Make sure each egg is incorporated before adding the next. The mixture may look separated at first; keep stirring until it comes together. The finished mixture should be a sticky, thick paste that holds its shape, not a loose batter.

Step 5: Transfer the mixture to a piping bag fitted with a 15 mm star tip. Pipe logs 12–14 cm long, 2.5 cm wide and 1.5 cm tall, leaving 5 cm between each. Do not crowd the tray. The mixture should make around 20.

Step 6: Bake 2 trays on the oven shelves for 45 minutes. At the 30-minute mark, open the oven door for 2 seconds to release steam, then repeat at 35 and 40 minutes. Remove the tray at 45 minutes.

Step 7: Remove the choux buns from the oven and let them cool completely on the trays. If you used 3 trays, bake the third tray according to the same directions.

Step 8: Slice the cooled choux buns in half horizontally.

Step 9: Place the chocolate in a bowl.

Step 10: Heat the cream and glucose in a small saucepan over medium heat until just below boiling. Pour the mixture over the chocolate and shake the bowl so the chocolate is submerged. Let stand for 1 minute.

Step 11: Mix with a rubber spatula until smooth; do not use a whisk, which creates bubbles. Transfer the glaze to a wide, shallow bowl large enough to dip the éclairs.

Step 12: Dip the lid of each éclair into the chocolate. Place the lids on a tray and refrigerate for 30 minutes, until the chocolate is firm to the touch.

Step 13: Place all the Chantilly cream ingredients in a bowl. Beat on medium-high with an electric beater for 3 minutes, or until stiff peaks form. Transfer the cream to a piping bag fitted with a star tip.

Step 14: Pipe a generous layer of cream onto the éclair bases. Place the chocolate-glazed lids on top and serve.