Chocolate éclair

Cook the flour and butter mixture on the hob until it forms a smooth ball and leaves a film on the pan, then cool it briefly before beating in the eggs a little at a time. Pipe long, even lines and bake at about 200°C until well risen and golden; avoid opening the oven early, or they may collapse.

Keep filled chocolate éclairs covered in the fridge and eat them within 1–2 days; the choux softens as it absorbs moisture from the filling. For the crispest pastry, fill them shortly before serving.

Yes, but the filling can turn watery and the pastry soft after thawing. Freeze them in a single layer in an airtight container, then thaw in the fridge and eat the same day.

Both are made from choux pastry, but an éclair is piped into a long finger shape and usually filled with cream or custard and topped with chocolate icing. A profiterole is a small round puff, often served in a pile with chocolate sauce.

Chocolate éclairs are commonly filled with crème pâtissière, a thick egg-and-milk custard, or whipped cream. A piping nozzle lets you fill one through a small hole at each end without splitting the pastry.

Melt chocolate gently with a little cream or butter, then let it cool until thick but still pourable. Dip the top of each filled éclair and leave it to set; icing that is too hot can run off.

Keep them refrigerated because their cream or custard filling is perishable. Take one out shortly before serving so the pastry and filling are not fridge-cold.