Chocolate éclairs double cream

 

Ingredients:

• 1 packet of choux pastry
• 284ml (10floz) pot double cream
• 2tsp icing sugar
• Few drops vanilla essence
• 100g luxury plain chocolate, melted

Method

1. Preheat the oven to 220°C/425°F/gas 7. Line 2 baking trays with baking parchment.
2. Put the pastry into a piping bag fitted with a 1cm plain nozzle, and pipe onto the paper in 10cm fingers, leaving a 3cm gap between each to allow them to spread. If you don't have a piping bag, spoon the mixture onto the trays or use a clean foodbag with the corner snipped off.
3. Bake for 20 mins, then reduce the oven temperature to 190°C/357°F/gas 5 and cook for another 15 mins. Don't open the oven door during cooking as the éclairs may collapse.
4. Remove from oven and make a small slit in the side of each éclair with a sharp pointed knife to let the steam escape. Return to the oven for 5 mins to dry out. Put on a wire rack and leave to cool.
5. Meanwhile, whip the cream with the icing sugar and vanilla essence until it holds its shape. Cut the éclairs along one side and fill each one with the cream, using a piping bag or a small spoon. Spread the melted chocolate on top, then leave for 30 mins to set.