Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan) and line two trays with baking paper. Melt the butter in the water in a pan, then bring to a rolling boil.
- 2
Tip in the flour all at once and beat hard until it forms a smooth ball. Cool for 5 minutes.
5 min - 3
Beat in the egg a little at a time until the mix is glossy and drops off the spoon in a thick ribbon.
- 4
Pipe 12 cm fingers onto the trays. Bake for 25 minutes until deep golden and hollow sounding. Pierce each with a skewer to let steam out and cool on a rack.
25 min - 5
Whip 300 ml cream with the icing sugar and vanilla to soft peaks. Split the eclairs and pipe in the cream.
- 6
Warm 50 ml cream, pour over the chopped chocolate and stir until glossy. Dip the tops in the chocolate and let set for 10 minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.