This is a nice little thing to be able to make, as once you've mastered choux pastry you can make quite a few nice desserts with it. Apologies for the presentation but I can assure you they taste great 
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Ingredients
This makes twelve éclairs, and takes roughly 30 minutes.
The pastry
The filling & topping
Baking
Preheat the oven to 200ºC. Grease and lightly flour a baking sheet and place on a tray.
To make the pastry: On a very low heat, melt the butter and water in a pan, and once melted together bring to a boil. Remove the pan from the heat, and add the flour, immediately beating them together.
Return the mixture to a low heat, and continue to beat until it forms a small ball. Remove from the heat, and allow the mixture to cool for a few minutes before folding in and beating the eggs thoroughly.
Pipe the mixture out into thin éclair like strips, cutting each one off with a wet knife/wet scissors.
Bake for 20 minutes, or until golden brown, and then take them out of the oven and slice them most of the way through. Place them back in the oven for 5 minutes at 175ºC.
Place on a wire rack to cool.
In the mean time, prepare the filling and topping. For the filling, whip the ingredients together (Cream, Vanilla Extract, Icing Sugar) until it holds its quite thick and can hold its own form:
Melt the chocolate with the water and butter in a bowl over water on a very low heat:
Pipe the mixture into the éclairs.
And then dip the éclairs into the chocolate mix, and place back on the rack to allow the chocolate to solidify.
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Ingredients
This makes twelve éclairs, and takes roughly 30 minutes.
The pastry
- 70g plain flour
- Pinch of salt
- 50g butter
- 150ml water
- 2 eggs
The filling & topping
- 300ml double cream
- 2 tsp icing sugar (sifted)
- 1 tsp vanilla extract
- 115g plain chocolate
- 2 tbsp water
- 25g butter
Baking
Preheat the oven to 200ºC. Grease and lightly flour a baking sheet and place on a tray.
To make the pastry: On a very low heat, melt the butter and water in a pan, and once melted together bring to a boil. Remove the pan from the heat, and add the flour, immediately beating them together.
Return the mixture to a low heat, and continue to beat until it forms a small ball. Remove from the heat, and allow the mixture to cool for a few minutes before folding in and beating the eggs thoroughly.
Pipe the mixture out into thin éclair like strips, cutting each one off with a wet knife/wet scissors.
Bake for 20 minutes, or until golden brown, and then take them out of the oven and slice them most of the way through. Place them back in the oven for 5 minutes at 175ºC.
Place on a wire rack to cool.
In the mean time, prepare the filling and topping. For the filling, whip the ingredients together (Cream, Vanilla Extract, Icing Sugar) until it holds its quite thick and can hold its own form:
Melt the chocolate with the water and butter in a bowl over water on a very low heat:
Pipe the mixture into the éclairs.
And then dip the éclairs into the chocolate mix, and place back on the rack to allow the chocolate to solidify.
havent tryed making those yet, i might, but like them from tesco ready made. however i did make carrot cake once 
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