Ingreadient :

• 225ml water
• 60g butter
• 125g plain flour
• Pinch salt
• 4 medium free-range eggs
• 450ml double cream, whipped
• 200g melted white chocolate
• 200g icing sugar sifted
• 100ml hot water

Direction :

1. Preheat the oven to 200C. 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, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Remove the pan pop 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 a 8 x12cm long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Cool.
6. Fill the pastries with
7. Beat together the chocolate icing sugar and hot water until glossy, dip each éclair in and serve.