Raymond Blanc served up delicious chocolate eclairs with light choux pastry on Saturday kitchen.

The ingredients for the choux pastry are: 4 tbsp water, 4 tbsp whole milk, 50g unsalted butter, at room temperature, 1 tsp caster sugar, pinch sea salt, 100g plain flour and 4 medium free-range eggs, beaten.

For the filling: 20g unsweetened chocolate, 100% cocoa solids, 450g pastry cream (crème patissière), at room temperature and 1 tbsp strong cocoa powder, sifted.

For the glaze: 200g white fondant icing, 1 tbsp cocoa powder and 1-2 tsp water.

See Raymond’s recipes in his book titled: Kitchen Secrets