Baking Recipes - Chocolate Eclairs Recipe

Lightly grease, then dampen a large baking sheet. Put the choux pastry into a large piping bag fitted with a 1 cm/1/2 inch plain nozzle.

Pipe 7.5 cm/3 inch fingers on to the baking sheet. Alternatively, use a teaspoon to place similar-sized lengths of dough on the baking sheet.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 35 minutes until well risen, crisp and golden. Make a slit down the side of each bun to release the steam, then transfer to a wire rack to cool.

Whip the cream with the icing sugar until just peaking. Spoon or pipe into the eclairs.

Melt the dark and white chocolates in separate bowls over saucepans of simmering water. Spread a little dark chocolate over each bun.

Spoon a little white chocolate over the centre of each one, swirling the two together with a spoon or cocktail stick. Leave the chocolate to set lightly before serving.