Chocolate Eclairs

Serves: 20

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Total Time: 55

Prep Time: 25

Cook Time: 30

• 50 gram(s) butter, cut into cubes
• 150 ml (quarter pint) cold water
• 1  level tbsp golden caster sugar
• 65 gram(s) (1½oz) plain flour
• 2 medium eggs, beaten
• For the filling
• 200 ml double cream, whipped with ½ tsp vanilla extract and 1 level tsp caster sugar
• For the topping
• 50 gram(s) Sainsbury's Belgian cooking chocolate, melted with 20g butter

Method

1. Melt the butter with the water and caster sugar in a heavy-based pan over a low heat.
2. Turn up the heat and bring the mixture to the boil. Turn off the heat and immediately tip in all the flour.
3. Beat thoroughly with a wooden spoon until the mixture forms a smooth ball in the centre of the pan.
4. Tip into a bowl and cool a little - 5-10min is enough. Preheat the oven to 200C (180C fan oven) gas mark 6. Gradually whisk in the eggs a little at a time until the mixture is shiny.
5. Sprinkle cold water all over a non-stick baking sheet. Spoon the mixture into a large plastic sandwich bag. Seal the top then snip off one corner of the bag. Pipe 10-12 fingers of the mixture, around 8cm long, spaced well apart.
6. Bake in the oven for 20-25min until golden. Remove from the oven, turn over each one and use a small sharp knife to cut a small hole in each finger. Replace on the baking sheet with the hole facing up. Continue to bake for 5-10min to dry the pastry out completely.
7. Cool on a wire rack. When completely cold, fill with the whipped cream and spoon over a little chocolate topping over each. Allow the chocolate to set then serve immediately.

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