Method

• 1.
  Preheat the oven to 220°C. Line 2 large baking trays with baking paper.
• 2.
  Place the butter in a saucepan with 1 1/4 cups (310ml) water over medium-high heat. Bring to the boil, then remove from the heat. Add the flour and beat well with a wooden spoon until smooth. Return the saucepan to low heat and continue to cook, stirring constantly, until the mixture comes away from the sides of the saucepan. Transfer to an electric mixer, then add the eggs, one at a time, beating well after each addition.
• 3.
  Spoon the choux pastry into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm lengths onto the baking trays, leaving about 3cm between each one, to make 24 eclairs. Bake for 15 minutes, then reduce oven to 180°C and bake for a further 15 minutes or until crisp and golden. Switch the oven off and leave the door slightly ajar. Allow the eclairs to cool completely in the oven.
• 4.
  Meanwhile, place 1/2 cup (125ml) thickened cream in a saucepan and bring to just below boiling point. Remove from the heat, then add the chocolate and glucose, stirring until melted and glossy. Set aside to cool slightly.
• 5.
  Whisk the remaining 475ml cream with the vanilla seeds, icing sugar and dulce de leche until stiff peaks form. Keep chilled until ready to use.
• 6.
  To assemble the millionaire’s eclairs, use a serrated knife to cut each cooled eclair in half lengthways. Dip the eclair tops in the chocolate glaze and place on a wire rack to set. Pipe or spoon the dulce de leche filling onto the eclair bases, then replace the tops and garnish with gold leaf, to serve.