Choux pastry éclairs

Method

1. Preheat the oven to 180°C and line a baking sheet with silicone paper.
2. Pour the water into a pan and add the butter, sugar and pinch of salt. Bring to the boil slowly and boil for 1 minute. Add the flour in one go.
3. Cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. Tip out onto a silicone-lined tray and leave to cool for 5 minutes.
4. Transfer the cooled mixture to a kitchen mixer or large bowl and beat in the eggs, one at a time, then continue to beat until the mixture is smooth and shiny, about 2 more minutes.
5. Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe 10cm-long éclair shapes onto the prepared baking sheet. Smooth out any bumps with the tip of a wet finger.
6. Bake in the oven for 25–30 minutes until golden brown and crisp.
7. Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool.