Eclairs

Method:

1. Prepare trays ahead by greasing and dusting them with flour.
2. Boil water with butter and salt in a large stock pot.
3. Sift in the flour and whisk thoroughly till it forms a soft dough. Remove dough into steel bowl and beat using electric whisk.
4. While the dough is still warm, add lightly beaten eggs gradually at regular intervals. Continue beating till mixture is smooth.
5. Preheat oven at 220°C.
6. Fill prepared batter into piping bags with plain nozzles and pipe small profiteroles onto the greased and dusted baking trays.
7. For éclairs, pipe the batter into 3″ long lines. Keep plenty of distance between the eclairs for they will rise well.
8. Brush with egg wash and bake at 220°C for 20 minutes.
9. Reduce temperature to 160°C and allow profiteroles to dry out in the oven at this temperature for 7-8 minutes.
10. Remove the eclairs and allow them to cool.
11. Pierce a hole from one side and fill in the prepared cream with the help of a piping bag.
12. Cover the top side of the eclairs with the chocolate icing and allow to set.