Almond-Scattered Chocolate Eclairs

Method 7 steps

1. 01

   Heat the milk until steaming. Whisk the yolks, sugar and cornstarch, pour in the hot milk, return to the pan and whisk until thick and boiling. Stir in the vanilla, cover the surface and chill.

2. 02

   Bring the water, butter and salt to a boil, add the flour at once and stir vigorously over the heat for 2 minutes.

3. 03

   Transfer to a bowl, cool briefly and beat in the eggs a little at a time until smooth, shiny and pipeable.

4. 04

   Heat the oven to 375 F. Pipe 4-inch logs onto parchment-lined trays and bake 35 to 40 minutes until puffed and deep golden. Cool on a rack.

5. 05

   Fill each shell with pastry cream through small holes poked in the base.

6. 06

   Heat the cream until steaming, pour over the chocolate and stir to a smooth glaze; cool 5 minutes until slightly thickened.

7. 07

   Dip the top of each eclair in the chocolate, set on a rack and immediately scatter with the sliced and chopped almonds. Chill 15 minutes to set.

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