Mrs Embers loved baking, and was forever brewing up some more tasty treats for her children and cousins to sample. But she had a signature dish, which Duvessa positively craved. Pasteries - precisely, eclairs.

Oozing choclate melting on tip, and the creamy butter inside of it - it really was a heavenly treat for her. It was often baked in the Ember household and Duvessa loved it, from inhaling its taste to actually biting it, accidentally-on-purpose squirting sauce on her brother cheekily.

But they were delicious, that was the simplest way to describe it. It had been in the Ember generation for years, kept in a very fragile book that came from Duvessa's great-great-great-great grandmother probably.

Recipe for Eclairs

1. Choux Pastry is pretty easy to master if you stick to the recipe and follow my tips below (especially regarding the baking process).
2. Essentially you'll melt some butter and water in a pan, bring it to a boil, add the flour, sugar, and salt, create a paste, then turn off the heat.
3. As you stir this mixture, it will cook and pull away from the sides.
4. Once you get a dough ball to form, cook that for at least a minute. This will make your choux pastry more stable and prevent it from separating once in the oven.
5. Then spread out the dough mixture to create a space for the beaten eggs to rest. This will prevent them from scrambling on the hot pan.
6. Then you can pipe it into circles for cream puffs or profiteroles or pipe them into straight lines for eclairs!
Cream

1. You'll begin by adding egg yolks, sugar, and cornstarch in a bowl, whisk until a smooth paste forms. Set aside.
2. Then in a large saucepan heat milk, vanilla paste, and pod until simmering. Strain out the bean. Allow to cool slightly.
3. Add the warm milk slowly to the egg mixture whisking all the while until combined. Wash out the saucepan.
4. Then strain this mixture through a fine-mesh sieve back into a clean saucepan.
5. Heat custard on medium-high, whisking all the while until thickened.
6. The whisking part is a critical step. Pastry cream can easily scorch if you don't "keep it moving". Remove it from heat. Allow it to cool slightly. Add a pat of butter, whisk until smooth.
7. If your pastry cream looks too thick, because it cooked too long, add another pat of butter, this will thin and smooth it out
8. Transfer pastry cream to a shallow container, cover with plastic wrap so that the wrap is touching the cream. This will prevent a skin from forming. Refrigerate until ready to use.

Simply fill the elcairs with cream and then cover the holes (and the rest) in chocolate sauce.