Chocolate éclairs

How to make it

1. 1

   Cook the dough

   Bring the water and butter to the boil. Stir in the sifted flour and cook until the dough leaves the sides of the pan. Take it off the heat and let it cool for 5 minutes.

2. 2

   Beat in the eggs

   Beat the eggs into the dough, one at a time.

3. 3

   Shape and bake

   Fill a piping bag with the dough and pipe it into 10–15 cm long sausages on a greased baking sheet. Without a piping bag, you can press the dough through a paper cone or spread it out in oblong shapes, not too thick. Bake in a moderate oven until the cakes have risen and are nicely browned, about half an hour.

4. 4

   Fill and coat

   Split the cakes lengthwise with a sharp knife when they are cold. Fill them with the well-chilled cream (see Cream for cake filling) and spread chocolate glaze over them.