125ml whole milk
100g butter
½ tsp salt
1½ tsp Chelsea Caster Sugar
150g high grade flour
4 large eggs
1 egg whisked with 2 tablespoons of water for egg wash

In a medium-sized pan over a low heat bring the milk to a simmer. Add the butter, salt and sugar and bring to boiling point. Add the flour and mix with a wooden spoon. Cook for about a minute until the paste leaves the sides of the pan. Transfer to the bowl of an electric mixer and set aside to let it cool slightly before adding the eggs one at a time, beating constantly. The paste will become smooth and shiny.

Preheat oven 200°C
To make small choux buns, using a piping bag and plain nozzle pipe 10 - 12 small choux buns onto a baking paper lined baking tray. With the remaining choux pastry, pipe 4 éclairs approx 10cm long.
Brush each choux bun with egg wash and bake on the middle shelf for approx. 20 minutes. Turn off the oven and leave the choux buns in the residual heat for 10 minutes to dry out. Make sure the choux buns and éclairs are fully dried out.
Fill with crème patisserie or Chantilly cream as desired.