Method

• 1.
  Combine 100ml water, 80g butter, milk and sugar in a medium saucepan over medium heat and gently bring to the boil. Once butter is melted, reduce heat to low. Stir in the flour and cook, beating, for 2-3 minutes (flour mixture should be smooth and come away from side of pan). Stand to cool slightly, then transfer to a stand mixer fitted with whisk attachment and gradually whisk in the eggs, 1 at a time, until completely incorporated and batter is smooth and glossy.
• 2.
  Preheat oven to 180°C. Grease 2 large baking trays. Place batter into a piping bag fitted with a 1cm plain nozzle and pipe twelve 12cm-long eclairs, 6 to a tray and at least 4cm apart. Bake for 20-25 minutes or until puffed and a crust forms on the outside. Remove from oven and pierce edge with a small sharp knife to allow steam to escape. Rest on a wire rack to cool completely.
• 3.
  Meanwhile, for the pastry cream, whisk egg yolks, sugar, flour and pumpkin puree in a large bowl until well combined. Place cream, cinnamon and vanilla in a medium saucepan over high heat. Bring just to the boil and remove immediately from the heat. Pour over pumpkin mixture, whisking constantly until combined. Return pumpkin mixture to pan and place over low heat. Soak gelatine leaves in cold water for 5 minutes to soften. Cook pastry cream, stirring continuously, for 5-6 minutes or until it thickens. Squeeze excess water from gelatine and stir into pastry cream until melted. Transfer to a small bowl and cover surface directly with plastic wrap. Once cooled, whisk to loosen slightly, then fold in the mascarpone. Place puree into a piping bag fitted with a 8mm star nozzle.

• 4.
  Meanwhile, to make the candied pepitas, lightly grease a heatproof tray. Place honey and remaining 20g butter in a non-stick frypan over medium heat and cook, swirling the pan, for 3-4 minutes or until a light caramel. Add pepitas and swirl to coat, then pour onto prepared tray and set aside to cool completely.
• 5.
  For the chocolate topping, place the chocolate in a bowl. Place cream and glucose in a small saucepan over medium heat and bring to just below the boil. Pour cream mixture over chocolate and stir until melted. Cool to room temperature. Dip the tops of the eclairs in the chocolate, allowing excess to drip off. Set aside on a tray to softly set.
• 6.
  Cut the eclairs in half horizontally and pipe pastry cream over bases. Top with chocolate-covered halves and scatter with pepitas and salt flakes to serve.