For éclairs, bring milk, butter, sugar, 60ml water and ½ tsp salt to the boil in a saucepan over medium-high heat. Reduce heat to low, add flour, stir continuously for 5 minutes, then transfer to an electric mixer fitted with a paddle attachment. Beating continuously on medium speed, gradually add egg and beat until well combined (1 minute). Cool to room temperature, transfer to a piping bag fitted with a 1.5cm plain nozzle, pipe two 2cm-thick, 30cm-long lines on an oven tray lined with baking paper and freeze until firm (1 hour).
Meanwhile, for almond paste, beat sugar, butter, flour and almond meal in an electric mixer until well combined (1-2 minutes). Roll out between two pieces of Go-Between (see note) to a rough 14cm x 22cm rectangle and refrigerate until firm (1 hour). Trim edges to 12cm x 20cm, cut into six 4cm x 10cm rectangles and refrigerate until required. Preheat oven to 190C.
Remove choux pastry from freezer, cut into 10cm lengths and place on an oven tray lined with baking paper. Top each with an almond paste rectangle and bake until starting to turn golden (12-15 minutes). Reduce oven to 160C and bake until golden, risen and crisp (35-40 minutes). Cool on a wire rack.
For Caramelia ganache, bring glucose, sugar and 60ml cream to the boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Add chocolate, stir until smooth, then refrigerate until cool and nearly set (1-1½ hours). Whisk remaining cream in a separate bowl until soft peaks form, fold into chocolate mixture in three batches, transfer to a piping bag fitted with a 1cm-diameter nozzle and refrigerate until firm (30 minutes).
For orange curd, stir sugar, egg and juices continuously in a small saucepan over low heat until thickened. Squeeze excess water from gelatine, add to pan, remove from heat, stir to combine, whisk in butter, refrigerate until firm.
For candied orange, combine orange rind and enough cold water to cover in a small saucepan, bring to the boil over medium-high heat, drain and repeat three times to remove bitterness. Bring sugar and 100ml water to the boil in a separate small saucepan over high heat, stirring to dissolve sugar. Add orange rind, simmer over low heat until tender and translucent (4-5 minutes) and set aside. Meanwhile, cut white pith from oranges with a small sharp knife, then cut out each segment and set aside.
Trim ends from éclairs (discard), push piping tube into one end, pipe ganache to half fill, then turn and repeat at other end. Repeat with remaining éclairs, arrange on plates with orange segments and candied orange rind. Dot with orange curd, scatter with basil, dust with icing sugar and serve.
Note Go-Between is available from the plastic-wrap section of supermarkets.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.
The filling of the éclair at Chiswick is made with Vahlrona Caramelia chocolate, which has strong caramel overtones. It's not available for retail purchase, but Vahlrona Tanariva chocolate has a similar flavour and is available from Simon Johnson.