Chocolate Éclairs

Heat the oven to 200C. Melt the butter with 150ml water and bring to the boil.

Tip in the flour all at once and beat hard over the heat until the dough forms a smooth ball. Cool for 5 minutes.

Gradually beat in the eggs until you have a smooth, glossy piping paste.

Pipe 10cm lengths onto a lined tray and bake for 25-30 minutes until puffed and crisp. Pierce each to release steam and cool.

Whip the cream to soft peaks and fill each éclair through the end or a slit in the side.

Melt the chocolate, stir in the icing sugar and a splash of hot water to make an icing, then dip or spread over the tops. Leave to set.