Preheat the oven to 220°C (200°C for fan-forced).
Line a large baking tray with baking paper.
In a saucepan over a medium heat, bring the butter and water to a rolling boil.
Immediately remove from the heat and add all the flour at once.
Mix until a smooth dough forms, place back on the heat and cook for about 1 min or until the dough pulls away from the sides of the pot.
Place the dough into a stand mixer fitted with a paddle attachment and beat for 5 mins
or until slightly
Beat the eggs into the dough a little at a time until smooth and shiny the mixture is ready when it forms a sheet when pulled between your thumb and index finger.
Place the dough in a piping bag fitted with a large fluted nozzle.
Pipe long tubes of dough about 10cm long onto the lined baking tray.
Allow to rest at room temperature for 30 mins.
Bake in the preheated oven for about 15 to 20 mins or until puffed up and golden.
Turn off the oven, remove the puffs, pierce each with a skewer to allow steam to escape and immediately return to the oven to dry out for 15 mins.
To make the marshmallow filling, combine the egg whites, sugar and vanilla in a large glass or metal bowl and gently whisk over simmering water until
the mixture is hot to the touch it should
read 60°C on a sugar thermometer.
Remove from the heat
and beat with an electric mixer or stand mixer fitted with a whisk attachment
until fluffy and white, then continue beating
Place into a piping
bag fitted with a small, plain metal nozzle.
To fill the éclairs,
use a skewer to create three holes in the bottom of each éclair one at each end and one in the middle.
Insert the piping
tip of the filling into a hole and pipe until you start to feel
a little bit of resistance.
When you remove the
tip, the filling should push out of the hole.
tip into the two other holes and repeat the process.
Repeat this process
with all the éclairs.
Dip the tops of the
éclairs into the melted chocolate and allow to set completely.
Recipe extract from Chocolate by Katelyn Williams of the The Kate Tin.