Chocolate Eclairs

Preheat the oven to 200 degree centigrade. Sift the flour and salt into a bowl. Place the butter and one cup of water in a non-stick pan and stir over low heat until the butter melts. Add the flour all at once and stir, over medium heat, until the mixture forms a ball and begins to leave the sides of the pan.

Transfer the mixture into a bowl and cool slightly. Beat in the eggs, one at a time, until the dough is smooth and shiny. Spoon the mixture into a piping bag with a wide nozzle. Fold down the top of the bag so as to squeeze the dough right to the bottom.

Line two flat baking trays with greaseproof paper. Squeeze the mixture into medium-sized sausage shapes, placing them well apart, as the clairs will double in size while baking. Bake for about thirty minutes.

Remove from the oven when they are puffed and golden brown and feel hard when tapped. Immediately with the point of a knife, gently slit the top to let out the steam and to prevent the clairs from becoming soggy. Transfer onto a wire rack to cool and dry out.

For the filling, whip the cream in a small bowl until it is just thick enough to hold its shape. Place it in the refrigerator while you make the chocolate icing.

For the chocolate icing, melt chocolate in a double boiler, or in a microwave-safe bowl in the microwave oven on HIGH for one minute. Stir in the butter till well mixed.

Fill the inside of each clair with whipped cream using a piping bag with a small nozzle. Dip the top of each clair into the chocolate icing. Leave the clairs on the wire rack until the icing has set. Chill and serve.