Once you see the first bubbles, turn the heat off. Sift in the flour and stir in with the spatula until fully combined.

Place the pan over low heat and cook for 2 minutes, moving constantly. Fold it over itself then press it out across the pan and repeat for 2 minutes.

If making by hand: Press the dough out flat over the base of the pan and leave it to cool for 5-10 minutes until it's no longer hot (warm is fine).

Add a quarter of the eggs to the panade with one of these 3 methods;

In the stand mixer with paddle attachment and mix on low.

Beat by hand, directly in the saucepan with a silicone spatula or wooden spoon.

Use a handheld mixer on low.

Continue by adding another quarter of the eggs, beating until fully incorporated. Repeat with the third quarter of eggs.

With the last quarter of the eggs, add them a little at a time until you have a smooth, shiny dough. It should reluctantly fall from the spoon, leaving a "V" shape hanging from it. It should be quite soft, not thick or dry-looking.

Once the dough is the right consistency, transfer it to a piping bag fitted with a large French star piping tip.

For the neatest eclairs, I recommend letting the dough rest for 30 minutes at this point. The dough will thicken slightly as it rests. If you pipe them first, the dough may spread and you'll have wider eclairs rather than thinner.

Wet your finger, then gently tap the ends of the eclairs where required to neaten them up.

Give the eclairs a light spray with spray oil, and a light dusting of icing sugar, then a second light dusting of icing sugar.

Bake for 35 minutes. Check whether they're crispy or still soft. You may need to bake for a further 5-7 minutes.

Do not open the oven before 25 minutes.

As soon as you remove your eclairs from the oven, poke three holes in the base of each one with a skewer (one hole at either end and one in the middle), then set them on a wire rack to cool.

Once cool, your eclairs are ready to be filled but are best filled within an hour two of serving. If you made your eclairs in advance, re-crisp them in an oven preheated to 180C/350F for 8-10 minutes then let them cool again before filling.

Add the cornflour, eggs and remaining ¼ cup of milk to a medium mixing bowl. Whisk, using a balloon whisk until smooth and combined.

While gently whisking, very slowly drizzle the hot milk into the eggs. Don't pour it too quickly or you'll cook the eggs.

Return the custard mixture to the pan and cook over medium heat, whisking gently the entire time until it starts to thicken and bubble.

As soon as you see the first bubbles appear, continue cooking and stirring for a full minute to activate the cornflour.

Remove from the heat and stir in the butter, vanilla and salt until the butter has melted and is fully incorporated.

Pour the vanilla pastry cream into a clean dish and place plastic wrap over the top, pressed to the surface.

Chill to cool completely.

Transfer the chocolate glaze to a small wide dish - you want it wide enough to just get an eclair in but also deep. Let the glaze rest for 10 minutes before coating the eclairs.

Dip the top of each eclair into the chocolate, then lift letting some of the excess drain away. Use your finger to lightly run along the top of each eclair to level out the chocolate. Transfer to a plate.

Chill for 20 minutes for the chocolate to firm up then serve.