Line two large baking sheets with non-stick baking paper, cutting it to fit neatly.
Put the choux pastry into a piping bag fitted with with a 1 cm (1/2 inch) plain nozzle.
Pipe the choux pastry on to the lined baking sheets in short straight lines, 9 cm (3 1/2 inches) long, cutting the choux pastry cleanly away with a small knife.
Bake at 200°C (425°F) mark 7 for 20-35 minutes until well risen, golden brown and crisp.
Remove from the oven and pierce each ecliar at the end to allow the steam to escape.
Return to the oven for 5 minutes to dry out completely.
Transfer to a wire rack to cool.
Put the crème pâtissière into a piping bag fitted with a 0.5 cm (1/4 inch) plain nozzlee and pipe the cream into the eclairs, shake them gently to make sure the cream goes right to the bottom.
To make the icing, put the chocolate in a deep plate with the water.
Place the plate over a saucepan of hot water until the chocolate melts, stirring until smooth.
Remove from the heat and gradually stir in the butter.
Dip the top of each eclair in the chocolate, then place on a wire rack and put in a cool place until set.
List of ingredients required:
Chocolate eclairs
1 Quantity of choux pastry.
1 Quantity of crème pâtissière with 65 g (2 1/2 oz) plain chocolate melted with the milk.
Icing
100 g (4 oz) plain chocolate, broken into small pieces
