TOTAL TIME: PREP Less than 30 mins COOK 30 mins to 1 hour

Ingredients -

250ml/9fl oz water
115g/4oz butter
200g/7oz plain flour
1 tsp caster sugar
pinch salt
4 free-range eggs
50g/2oz dark chocolate, chopped
150g/5½oz fondant icing sugar
2 tbsp dark cocoa powder
450ml/16fl oz double cream

Directions -

Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.

Heat the water and butter in a saucepan until the butter has melted.

Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.

Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle.

Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp.

Remove the éclairs from the oven and set aside to cool on a wire rack.

Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted.

Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened.

Spoon the mixture into a piping bag.

Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream.

Pipe the fondant chocolate on top of the éclairs and set aside until set.