Ingredients Serves 4-5

                                       

• 250ml of water                                                                                    
• Pinch of sugar and salt                                                                
• 100g of butter                                                                                      
• 125g of flour                                                                                        
• 4 eggs                                                                                                     
• Crème Chantilly
• 200ml double cream
• 12g sugar
• Drop of vanilla essence

For the chocolate

50g of dark chocolate

Method for the eclairs

1. Bring the water, sugar, salt and butter to the boil
2. Remove from heat
3. Add the sieved flour and mix in with a wooden spoon
4. Return to a moderate heat and stir in continuously until the mixture leaves the sides of the pan
5. Remove from the heat and allow to cool
6. Gradually add the beaten eggs and mixing well
7. The paste should be dropping consistency
8. Pipe the mixture into a small line and bake in the oven for about 25 to 30 minutes at a temperature of 200c
9. Let cool fill up with crème Chantilly and dip the top in chocolate sauce and refrigerate

For the Chantilly cream

1) whip the cream sugar and vanilla essence together

For the chocolate decorations

1) melt the chocolate over a pan of warm water