Baked Churro Éclairs

Take about 2 tbsp milk and dissolve the custard powder. Set aside.

In a small saucepan, bring the remaining milk to a rolling boil.

Lower heat, and stir in the dissolved custard and sugar.

One the custard begins to thicken, add in the chocolate and stir till it is completely dissolved.

Turn off heat when the custard is thick enough that when you dip a spoon, and draw a line through the custard, the line holds.

Strain the custard through a sieve, let it cool slightly. Press cling film onto the surface of the custard to prevent a skin from forming. Cover and let it chill in the fridge until ready to use.

Combine the butter, water and sugar in a small saucepan over medium heat.

Once the butter melts and begins to simmer, whisk in the flour, cinnamon and salt.

Reduce heat to low, and stir the flour with a spoon, kneading it as it cooks for a minute.

Remove from heat and let it cool slightly.

In the meantime, whisk the eggs and vanilla in a bowl. Set aside.

Preheat the oven to 400°F/200°C. Line a medium baking tray with parchment paper, and place this into a large baking tray.

In small additions, mix the whisked egg using a spoon. Continue to add a little egg at a time and mix until you get a smooth batter.

Transfer the choux batter into a large pastry bag fitted with a 1M tip.

Pipe 4-5 inch strips of batter onto the prepared baking tray.

Bake at 400°F/200°C for 18 minutes until golden brown.

Let it cool in the oven for 10 minutes.

Using a skewer, make a hole on the side of each churro éclair to let the steam escape.

In a small ziploc bag, combine the sugar, cinnamon and salt. Set aside.

Transfer the chocolate custard into a piping bag fitted with a small round tip.

Pipe the custard through the hole into each churro éclair.

Brush a little melted butter onto each filled éclair.

Roll each éclair into the cinnamon sugar.

Serve immediately.