Although my mum’s éclairs are hard to beat, I have tweaked the recipe to create a more contemporary, less sweet, éclair. I love using a peanut butter cream with freshly diced bananas. I have also replaced the fondant icing which I find too sugary with a crisp, “craquelin” topping which helps the choux pastry to rise correctly.
If you like, you can pipe and freeze the éclairs in advance and bake them whenever you fancy. When baking from frozen increase the cooking time by five minutes. For double deliciousness, divide your batch of choux pastry and make chouquettes (sugar-sprinkled choux puffs) with one half of the dough.