Eclairs

Put the butter, cut into cubes and the water in a saucepan and heat until the butter melts. Bring to the boil.

Remove from the heat and add the sifted flour and a pinch of salt. Mix everything together vigorously until it forms a soft ball.

Leave the mixture to cool down a bit then gradually add the beaten eggs mixing vigurously after every addition.

Butter a baking tray(I used some grease proof paper) and pipe the mixture on the tray. I chose to make mine in small balls to make more, I used a spoon to form them.

Beak in a preheated oven at 220 ÃÂðC/425 ÃÂðF/Gas7 for 10 minutes. Then reduce the heat to 190 ÃÂðC/375 ÃÂðF/Gas5 for another 20 minutes.

When they are golden turn the oven off but leave them in with the door open for another 2-3 minutes. Cut them in half and leave to cool down. Put the whipped cream on the bottom half and put the other one on top.

Dip the top half of each eclair into the melted chocolate and place them on a platter.

Meltted chocolate: Brake the chocolate into a bowl and then put it in a pan with boiling water, stir and when the chocolate stars to melt add a tsp of butter. Let it cool down a bit and then sink the top of the eclair in the chocolate.

ENJOY!!!