Ingreadient :

• 200ml water
• 85g butter
• 115g plain flour
• pinch salt
• 3 medium free-range eggs
• 450ml double cream, whipped
• 200g melted chocolate
• 200g icing sugar, sifted
• 100ml hot water
• 200ml water
• 85g butter
• 115g plain flour
• pinch salt
• 3 medium free-range eggs
• 450ml double cream, whipped
• 200g melted chocolate
• 50ml water
• 50g caster sugar
• Knob of butter

Direction :

1. Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
2. Heat the water and butter in a saucepan until the butter has melted.
3. Beat in the flour and salt until the mixture is smooth, then continue to cook for 2-3 mins. Put the mixture into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
4. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
5. Pipe 8 x 12 cm long lines onto a lined baking sheet. Bake for 30 mins until golden and crispy. Cool.
6. Fill the pastries with cream.
7. Beat together the chocolate, icing sugar and hot water until glossy. Dip each éclair in and serve.
8. Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
9. Heat the water and butter in a saucepan until the butter has melted.
10. Beat in the flour and salt until the mixture is smooth, then continue to cook for 2-3 mins. Put the mixture into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
11. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
12. Pipe 3 cm circles onto a lined baking sheet. Bake for 15 mins until golden and crispy. Cool.
13. Fill the pastries with cream.
14. Heat the sugar and water, then add the chocolate. Once melted, finish with butter then drizzle over the profiteroles.