Preparation

Step 1: Make the choux pastry

Preheat your oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

In a medium saucepan, combine the water, butter, caster sugar, and a pinch of salt. Bring to a gentle boil, stirring occasionally, until the butter has melted completely.

Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon. Continue stirring for 1–2 minutes, until the mixture forms a smooth ball that pulls away from the sides of the pan and leaves a thin film on the base.

Remove from heat and allow the dough to cool slightly for 5 minutes. Then beat in the eggs, one at a time, mixing well after each addition. The dough should be thick, glossy, and pipeable.

Transfer the choux dough into a piping bag fitted with a large round or star tip. Pipe 10 evenly sized logs (about 10–12 cm long) onto the lined tray, spacing them apart.

Lightly mist with water and bake for 25–30 minutes, or until golden brown and puffed. Avoid opening the oven during baking to prevent collapse.

Remove from oven and pierce each éclair at one end with a skewer or knife to release steam. Cool completely on a wire rack.

Step 2: Prepare the mint cream filling

In a chilled mixing bowl, combine the thickened cream, icing sugar, peppermint extract, and optional green food colouring.

Whip with an electric mixer until soft to medium peaks form. Taste and adjust mint strength if needed.

Transfer the mint cream to a clean piping bag fitted with a small round nozzle. Refrigerate until ready to use.

Step 3: Make the chocolate ganache

Place the chopped dark chocolate in a heatproof bowl.

In a small saucepan, heat the cream and glucose syrup (or butter) until just simmering — don’t let it boil. Pour over the chocolate and let sit for 2 minutes.

Stir gently until the chocolate is completely melted and smooth. Let the ganache cool for 5–10 minutes until thickened slightly, but still pourable.

Step 4: Assemble the éclairs

Use a serrated knife to slice each éclair horizontally, just like a bun — keeping the top attached or removing completely if preferred.

Pipe the mint cream generously into the base of each éclair.

Spoon or drizzle the ganache over the top halves. Let sit at room temperature for 10–15 minutes, or refrigerate briefly to set the ganache.

Carefully place the tops back over the cream, and serve!