How To Make Chocolate Eclairs

MAKES 12 LARGE CAKES. These will only keep for 24 hours – if they last that long!

1. Step 1:

   Preheat the oven to 200°C/gas mark 6. Grease a baking sheet.

2. Step 2:

   Put the choux dough into a piping bag and pipe strips about 8cm long onto the baking sheet. Drizzle the strips with a little water to help them rise. Bake for 20 minutes until puffed up and well risen.

3. Step 3:

   Remove from the oven and release the steam inside the pastries by piercing each with a darning needle. They will then stay crisp.

4. Step 4:

   Cut in half lengthways and fill with the whipped cream.

5. Step 5:

   Melt the chocolate in a bowl over a pan of hot water, then mix in the icing sugar along with a knob of butter.

6. Step 6:

   Spread chocolate icing on each eclair.