| 1. |
Set oven to 2000 C (4000 F or Gas Mark 6) |
| 2. |
Melt the butter |
| 3. |
Add water and bring to a boil |
| 4. |
Remove from heat, add the flour and beat until the mixture leaves the sides of the pan |
| 5. |
Cool slightly and slowly add the eggs, beating well between each addition |
| 6. |
Put the mixture into a piping bag fitted with a 1 cm plain nozzle and pipe around 7 cm lengths onto a dampened baking sheet |
| 7. |
Bake for 25 minutes, until crisp and golden |
| 8. |
Slit the side of each éclair to allow steam to escape and cool on wire rack |
| 9. |
Fill the piping bag fitted with a 1 cm nozzle with cream and pipe into each éclair |
| 10. |
Melt the icing ingredients on a plate over boiling water |
| 11. |
Dip each éclair into the chocolate and keep on a wire rack until the chocolate sets |
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Desserts
