Chocolate Éclairs

Method                                 

1. Pre-heat oven to 200°C.


2. Place water and butter into a heavy bottomed saucepan and melt the butter.


3. Remove from the heat and add the sieved flour and salt all at once.


4. Stir quickly until the mixture forms a dough and comes away from the side of the saucepan. Return to the heat to cook out the flour for a further 30 seconds.


5. Add the beaten eggs one at a time until the mixture is smooth and shinny and allow to cool.


6. Transfer the mixture to a piping bag fitted with a 1/2 inch plain nozzle.


7. Grease a baking tray with a little butter and pipe 10cm lengths of the mixture leaving space between them.


8. Bake in pre heated oven for 18-20 minutes until golden. Cool on wire tray.

Chocolate

Heat the cream in a saucepan. Pour over the grated chocolate and stir in the butter and mix until it becomes a glossy chocolate sauce.

To Assemble

Using a serrated knife cut the eclairs in 2 and pipe the Avonmore whipped cream into each. Use a small palette knife to spread on the chocolate sauce.