Profiteroles/Eclairs

Directions

1. 1
   Pre heat oven to 200c or gas mark 7
2. 2
   Melt the water and butter in a pan and bring to the boil.
3. 3
   Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan
4. 4
   Add to a low heat stirring for approximately 1minute
5. 5
   Remove from heat and allow dough to cool
6. 6
   Add the beaten eggs to the dough a little at a time beating well until the dough is smooth and glossy and is of dropping consistency
7. 7
   Pipe 30 balls or 15 eclairs shapes of the dough onto a baking tray lined with baking paper.
8. 8
   (Leave space between each to allow for rising)
9. 9
   Bake for 20-25 minutes until puffed and golden brown
10. 10
    Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam
11. 11
    Return to the oven for a further 5-10 minutes
12. 12
    Remove from oven and allow to cool
13. 13
    Whip the double cream and spoon into a piping bag
14. 14
    Pipe cream into the bottom and set to one side
15. 15
    Melt the chocolate in a bowl over a shallow pan of water
16. 16
    Once melted dip the top of the profiterole into the melted chocolate and coat well or if eclair shaped use a spatula to spread a rectangle shape of chocolate on the top.
17. 17
    Set aside for chocolate to harden and serve