Popcorn and caramel éclairs

Makes 12 Desserts and puddings

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Method

Preheat the oven to 180C/350F/ Gas 4. Line 2 large baking trays and 1 small baking tray with greaseproof paper.

Put the milk, butter, half the sugar, vanilla seeds, a pinch of salt and 125ml water in a saucepan over a medium heat. Sift the flour onto a sheet of greaseproof paper. When the butter has melted, quickly pour in the flour. Beat with a wooden spoon, over the heat, until a smooth dough forms that comes away from the edges.

Beat the dough in an electric stand mixer for 1-2 minutes to cool. Once cool, add the eggs, one at a time, beating constantly, ensuring each is fully incorporated before adding the next.

Transfer to a piping bag. Pipe 12 éclairs onto the baking trays, each around 12cm long. Bake for around 25 minutes, until golden and hollow when tapped. Place the popping corn in a saucepan with the sunflower oil over a medium heat. Cover with a lid and shake from time to time, until all the corn has popped.

In a bowl, mix together the peanut butter, maple syrup and salt until smooth. Add the popcorn and toss to coat. Transfer to the small baking tray and bake for 5 minutes to crisp, turning halfway through, then set aside.

Mix the yoghurt, remaining sugar and caramel until smooth. Transfer to a piping bag and chill until needed.

Transfer the cooked éclairs to a wire rack and, when cool enough to handle, pierce a small hole in the end of each one.

When cold, pipe in the yoghurt mixture, drizzle over the melted chocolate and sprinkle with the popcorn. Leave to set, then serve.

Note: Store unfilled éclairs in an airtight container and fill and decorate just before serving. The éclairs will keep for up to 3 days.