Preparation:

 

Preheat the oven to 200°C/400°F/Gas 6.

 

Pastry: Boil the water with butter in a small pot over a medium heat, once the mix is boiling, take it off the heat and quickly mix in the flour. Put the mix back onto the heat and cook for another 2-3 minutes constantly stirring. Leave it in a cool place for about 1h then add the eggs one at the time whilst whisking on low power with a hand mixer until all ingredients are well combined.

 

Line two 20x 30 cm baking trays with baking paper. Pipe the pastry onto the tray in 3cm wide and 8cm long stripes. Bake in preheated oven for approx. 25 minutes (or until golden brown). Leave to cool then slice into two halves (top and bottom). 

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Cream: Pour 250ml of double cream into the bowl and beat until it holds soft peaks. If using an electric mixer, start on medium speed to prevent splattering, then speed up. Once soft peaks start to form, add sugar, and vanilla extract . Beat again until soft peaks form.

 

Spread the whipped cream onto one of the pastry sheets and cover it with the other sheet. Leave in a cool place for at least 1h before consuming. 

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Icing: Break a 100g of dark chocolate and place into a heatproof bowl. Sit over a pan of simmering water and allow the chocolate to melt, stirring occasionally.

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Spread the melted chocolate on top of the eclairs.

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Enjoy!

 Ingredients:

 

Pastry:

-1cup water

-125g butter

- 1cup plain flour

- 5 eggs

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Cream:

- 250ml double cream

-3tbs sugar

-3 drops vanilla extract

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Icing:

-100g dark chocolate

 

Note: 1cup=250ml