Chocolate Eclairs Recipe

Ingredients: Makes 10

225 g/8 oz Choux Pastry
For the filling:
150 ml double (heavy) cream
5 ml/1 tsp caster (superfine) sugar
5 ml/1 tsp icing (confectioners') sugar

A few drops of vanilla essence (extract)
For the sauce:
50g/2 oz plain (semi-sweet) chocolate
15 oz/1 tbsp butter or margarine

20 ml/4 tsp water
25g/1 oz/3 tbsp icing (confectioners') sugar

Method:

Spoon the pastry into an icing (piping) bag fitted with a plain 2 cm or 3/4 in nozzle (tip) and pipe into 10 lengths on to a lightly greased baking (cookie) sheet, spaced well apart. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes until the eclairs are well risen and golden brown. Place on a wire rack and slit one side to let the steam escape. Leave to cool.

To make the filling, whip the cream with the sugars and vanilla essence. Spoon into the eclairs.

To make the sauce, melt the chocolate, butter or margarine and water in a small pan over a low heat, stirring continuously. Beat in the icing sugar and spread over the top of the Eclairs.