Try making these delicious rum-laced chocolate éclairs for a decadent afternoon tea.
Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
Heat the butter, water, milk and sugar in a saucepan until the mixture is boiling. Remove the pan from the heat and beat in the flour all at once, until the mixture comes together as a dough. Set aside to cool slightly then beat in the eggs a little at a time.
Spoon the mixture into a piping bag and pipe 16 éclairs onto the baking tray. Bake in the oven for 10 minutes, then reduce the oven temperature to 180C/350F/Gas 4 and bake for a further 7-8 minutes.
Remove the éclairs from oven and pierce a hole in each to let out steam. Return to the oven for a further 5 minutes, then set aside to cool on a wire rack.
For the rum and almond buttercream, beat the butter in a bowl until softened. Beat in the icing sugar and ground almonds, then the flour. Finally beat in the eggs, one at a time, until the mixture is smooth and well combined. Stir in the rum and almond extract. Chill the mixture in the fridge until needed.
For the chocolate sauce, heat the sugar and 200ml/7fl oz of water in a saucepan over a low heat until boiling. Continue to boil for three minutes.
After three minutes, remove the pan from the heat and stir in the chocolate and butter until smooth and glossy. Set aside to cool.
When the éclairs have cooled, spoon the rum and almond buttercream into a piping bag and pipe the filling into each éclair. Spread the chocolate sauce onto each éclair and sprinkle over the flaked almonds.
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Week seven sees the bakers tested on all kinds of weird and wonderful pastries.