Chocolate Eclairs

Either serve these the traditional English way - filled with whipped cream or the continental way which is to fill them with créme patissiére, which is a confectioners custard.

Choux Pastry recipe

1. Preheat the oven to 220 degrees C; Grease a baking tray then run under a cold tap, leaving a film of water on the tray.
2. 1. Place the choux pastry into a piping bag which has a 1cm plain nozzle.
3. 2. Pipe mixture into 8cm lengths and bake for 20 - 25 minutes.
4. 3. When you take them from the oven immediately slit down one side of each eclair and leave to cool.
5. 4. Fill with whipped cream and dip in cooled, melted chocolate.