Method

Preheat the oven to 220 °C.

Place the water and butter into a small saucepan and heat slowly until the butter has melted. Increase the heat and as soon as the mixture starts to boil, remove from the stove and add the flour and salt. Beat vigorously until the mixture forms a roux and comes away from the sides of the pot. Allow to cool for a few minutes.

Add the eggs, one at a time, beating thoroughly after each addition. The mixture should be smooth, thick and glossy. Fill a piping bag with the mixture and pipe finger-long or round éclairs about 5 cm apart. Bake for 15 minutes or until they have risen and are golden brown. Remove from the oven and make a slight incision in each one, returning it to the oven at a reduced temperature of 180 °C for a few minutes until it is cooked and hollow on the inside. Remove from the oven and allow to cool completely.

Whisk the cream and vanilla essence together until soft peaks form, then add the castor sugar and continue to whisk until stiff.

Slice the éclairs in half lengthways and fill with the cream mixture. Melt the chocolate over a double boiler or in a microwave, drizzle over the éclairs and serve immediately.