Chocolate Espresso Éclairs

It is truly a sensory experience to bite into an éclair, have the pastry cream ooze out and then have to lick it off your fingers. I like to use equal amounts of water and milk for the choux paste, as it creates a perfect balance between texture and flavour. Some recipes use only water, but I find the choux lacking. Other recipes use only milk, which I find results in a texture that’s too heavy.