Light and airy éclairs

Preheat the oven to 190°C. Line a large baking sheet with
baking paper.

1. Éclairs: Put the milk, water, butter, sugar and salt in a
saucepan and bring to the boil, stirring continuously until the butter has
melted.

2. Remove from the heat and quickly stir in the flour to form
a dough.

3. Return the saucepan to the stovetop (on medium heat) and
stir continuously with a wooden spoon until the dough is no longer sticky and
clinging to the sides of the saucepan or the spoon.

4. Transfer the dough to a clean mixing bowl. Add an egg and
stir briskly until the egg has fully combined with the dough. Add another egg
and repeat until all three eggs have been mixed in – the dough will be smooth
and shiny.

5. Spoon into a piping bag with a round nozzle. Pipe
10cm-long éclairs onto the baking sheet and allow to stand in a cool place for
15 minutes.

6. Bake the éclairs for 10-15 minutes or until golden brown
and done. As soon as you remove them from the oven, poke a hole in the bottom
of each with a cocktail stick, then arrange on a wire rack. Leave to cool
completely.

7. To finish: Slice the éclairs open and spray the whipped
cream inside.

8. Drizzle the melted chocolate over and finish with a
sprinkling of almond flakes (if using)