With a table full of éclairs gleaming in the sunshine streaming in from outside, the team swiftly scooped up their handfuls of chocolatey treats and ran back to their desks to devour them before they melted. Meanwhile, the rest of the Stylist Cake Off bakers breathed a sigh of relief after passing yet another baking challenge. That was until they heard what next week’s challenge will bring.

Your ninth Stylist Cake Off challenge: chocolate tarts. Whether you fancy a chocolate and raspberry tart or trying your hand at a triple chocolate marbled bake, the choice is yours.

On you marks, get set…bake!

Remember to keep posting your weekly bakes to the Stylist Cake Off Instagram account tagging @stylistcakeoff and using the hashtag #stylistcakeoff.

Guest judge for Stylist Cake Off’s Éclairs Week, Joakim Prat from Maître Choux shares his éclair knowledge and top tips for novice bakers

How many éclairs do you eat a day?

“Probably a minimum of eight élairs. I have to taste new flavours, dough and crème patissieres constantly.”

What do you look for in a well-baked éclair?

"We eat with our eyes so presentation is always key to a successful éclair. A good éclair should have a soft texture, consistency in size and shape, a good balance of cream and chocolate and a well-cooked dough. If you over-whip the cream it will be like butter so you have to be careful.”

What are your top tips to making an éclair?

“First of all you need to have consistency in the length and shape of your éclairs — they must all be cut to the same length. They you want a well whipped pipe cream that is piped into the éclair. The best tip I can give it to pop the éclairs in the freezer to set the shape and cream before placing them in the oven for 45-50mins depending on the recipe. I personally like to use a crème patissiere which is far denser than usual cream and adds a great consistency to the bake. Then I add a tiny bit of whipping cream on top.”

What is your favourite dessert other than an éclair?

“That’s so hard! I’d have to say a crème brulée. My mother used to make a perfect crème brulée and they’re not too hard to make.”

Check out the delicious éclairs, choux and chouquettes on offer at Maitre Choux here.

The Stylist Cake Off Competition Week Eight: Éclairs