Custard:

1. You will need to make your custard several hours ahead of time. Add the milk (500g), sugar (90g), plain flour (50g), eggs (2) and vanilla bean paste (1 tsp) to the bowl. Set the internal steaming basket on top of the lid to prevent spatters. Program 9 minutes / 90C / Speed 4.
2. Pour the custard into a large shallow container. Place a layer of clingfilm over the top of the custard to prevent a skin from forming.
3. Allow to completely cool in the fridge for 2 hours. It will be firm and almost rubbery.
4. Once cooled, place into a piping bag.

Choux pastry:

1. Preheat the oven to 220C. Line two baking trays with baking paper.
2. Add the water (150g), cubed unsalted butter (75g), caster sugar (10g) and salt (pinch) to the bowl. Program 5 minutes / 100C / Speed 1.
3. Add the plain flour (75g) to the bowl. Mix Speed 4 / 20 seconds. Remove the lid and leave to cool for 10 minutes.
4. Program 1:30 minutes / Speed 5. Crack one egg (2 total) into a cup, then slowly add it to the bowl through the hole in the lid. Repeat with the second egg. Scrape down sides.
5. Mix again Speed 5 / 30 seconds.
6. Place a piping bag into a tall container so that you can easily transfer the mixture inside, then cut off the bottom to make a small opening about 2cm wide.
7. Pipe 8cm long and 2cm wide sausage shapes on the prepared trays, leaving some space in between for them to expand in the oven.
8. Bake in the oven for 10 minutes. After 10 minutes, reduce the temperature to 180C and bake for another 20 minutes. Do not open the door during baking or the choux pastry can collapse.
9. Remove the pastries from the oven and turn the oven off. Carefully cut each in half to open the pastries up, then return to the cooler oven.
10. Allow the pastries to dry out for 10 minutes. They should be dry and crisp. If not, any dough in the middle can be removed. If the pastries are not used straight away you may find that the pastry will soften, but another 5 minutes in the oven will crisp them back up again.

Chocolate layer:

1. Clean and dry the bowl.
2. Add the dark chocolate pieces (50g) to the bowl. Grate Speed 8 / 8 seconds. Scrape down sides if necessary.
3. Add the thickened cream (50g) to the bowl. Program 6 minutes / 60C / Speed 2.

Assembly:

1. Pipe some custard in between the top and bottom halves of the pastry.
2. Set the éclairs on a wire cooling rack and spoon or pour the chocolate over them as a topping.
3. These are best served the day of making.
4. Enjoy!