Ingredients
Method
1.Make chocolate pastry cream, combine milk, chocolate and sifted cocoa in small saucepan; stir over medium heat until smooth. Bring to the boil.
2.Meanwhile, whisk egg yolks, sugar and cornflour in medium heatproof bowl until smooth. Gradually whisk in hot milk mixture. Strain custard into medium saucepan; whisk over medium heat until mixture boils and thickens. Remove from heat; whisk in butter until smooth. Transfer pastry cream to medium bowl, cover surface with plastic wrap; refrigerate 2 hours.
3.Preheat oven to 220°C/425°F. Grease two oven trays.
4.To make choux pastry, combine water, butter and sugar in medium saucepan; bring to the boil. Add flour, stir over heat until mixture comes away from base of pan. Transfer pastry to medium bowl; beat in eggs, one at a time, until pastry becomes glossy.
5.Spoon pastry into piping bag fitted with 1.5cm (¾-inch) plain tube. Pipe 10cm (4-inch) lengths, about 5cm (2 inches) apart, on trays.
6.Bake éclairs about 20 minutes or until golden and puffed; transfer to wire rack to cool. Cut éclairs in half, remove any soft centres; return to the oven for about 5 minutes to dry out if necessary.
7.Make chocolate glaze; stir remaining ingredients in small heatproof bowl over small saucepan of simmering water until smooth. Use while warm.
8.Spoon pastry cream into piping bag fitted with 1.5cm (¾-inch) fluted tube; pipe into bottoms of éclairs. Place on wire rack; replace tops, spread with chocolate glaze.
