Step 1

Preheat the oven to 200°C.

Step 2

Line two baking trays with greaseproof paper.

Step 3

For the choux pastry, place the water, butter and salt in the mixing bowl. Cook 3 Min. / 100°C / Speed 1.

Step 4

Add the flour and baking powder and combine 1.5 Min. / Speed 4.

Step 5

Remove the measuring cup and leave to mixture to cool down to 50°C (This is displayed on the Thermomix temperature button).

Step 6

Start the mixing bowl again to 2 Min. / Speed While it is on, crack in the eggs very slowly through the lid. Then, mix again 1 Min. / Speed 5.

Step 7

Fill the mixture into a piping bag with a plain nozzle and pipe about 12-16 Eclairs onto the baking trays. Do not pipe them too close or they will merge.

Step 8

Bake the Eclairs in the oven for 30-35 minutes. DO NOT attempt to open the oven while they are baking. They will collapse immediately and you will end up with flat Eclairs.

Step 9

Once baked, leave them to cool down on the tray.

Step 10

Meanwhile, make the custard. Pour milk, egg, caster sugar, salt, cornflour, the scraped out vanilla pod and contents in the mixing bowl. Cook 8 Min. / 90°C / Reverse Speed 3.

Step 11

Leave the custard to cool down on a large serving platter covered with clingfilm to avoid skin building up.

Step 12

Fill into a piping bag with a long, thin nozzle and inject each Eclair from both ends with custard. You will feel it filling up.

Step 13

Finally, for the ganache, place the chocolate in the mixing bowl. Blitz 10 Sec. / Speed Melt 5 Min. / 37°C / Speed Then pour in the cream and stir 20 Sec. / Speed 2.Fill into a shallow dish that fits the length of an Eclair. Dip each Eclair into the ganache and leave to cool down on a wire rack. Enjoy!