Heat water in a metal pot / sufuria and melt the butter.

Add sugar and salt and stir well.

Bring it to the boil until all the butter has melted. Reduce heat.

Now quickly add in one go all the flour and mix it thoroughly until the batter is smooth and dry.

Transfer to a mixing machine with the “K” beater attached and stir.

Now add eggs one at a time whilst the machine is on. Ensure that each egg is well absorbed by the flour before adding the next one.

Keep stirring until the batter is smooth enough to be piped in a piping bag.

Pour the batter in a piping bag and pipe out long rolls with a large hole cone onto a baking tray on baking paper.

When piping ensure that they are set apart so that they do not touch each other when they are baked.

Brush the piped éclairs with eggs.

Bake at full temperature for the first 15 min. so that they swell large. Then reduce the temperature to 185˚C and bake for a further 25 min.

Heat milk in a metal pot / sufuria for 10 min. you may add vanilla pod or saffron for flavour.

Whilst the milk is heating whisk the yolks together with sugar until dissolved.

Add corn flour and butter and continue whisking until the mixture is well blended.

Now add a little of the hot milk to the egg mixture and whisk thoroughly. Then add all the milk and whisk well. Remember continuous whisking is the name of the game.

Strain the mixture into a sufuria to remove any sediment and heat it up whilst whisking at the same time.

Cool the custard in a bowl over an ice bath and press the custard with a plastic foil.

Make holes in the baked éclairs and pipe in the custard.

Dip the éclairs in chocolate sauce enough to cover the top.