I felt like making some choux pastry  so naturally éclairs came to mind. Not made these since my school days. I followed Paul Hollywood’s choux pastry recipe and used the crème pâtissière recipe from my apple & ginger crumble the other day. Making choux pastry is dead fun because it’s so different to making normal pastry and it’s always good to get the piping bag out. Choux pastry has a lovely shine and consistency to it before it’s baked. Here’s my army of piped éclairs….

….baked and filled with vanilla crème pâtissière …

…. and then dressed with dark chocolate.

  
Cup of tea and an éclair sounds bob on to me. 

http://www.bbc.co.uk/food/recipes/pauls_chocolate_clairs_59944