How to make Eclairs

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1. Sift the flour into a bowl with a pinch of salt. Place the butter and 150ml (1/4pt) cold water into a pan, heat until the butter melts and bring to the boil. Tip in the flour all at once and beat well with a wooden spoon until the mixture forms a ball and comes away from the sides of the pan. Remove from the heat and leave to cool for 2-3 minutes. This is important as otherwise you will scramble the eggs when added
2. Heat the oven to 200°C, 180° Fan, gas 6. Gradually beat the eggs into the flour mixture, beating hard until the mixture is smooth and shiny. Place the mixture into a nylon piping bag and snip off the end to give a hole about 2 cm across.
3. Pipe the mixture into 6-8cm lengths onto a baking tray. Bake for 112-15 minutes or until risen and golden brown. Remove from the oven and make a little slit in the side of each one with the point of a knife, this allows the steam to escape so the pastry can crisp up. Return them to the oven for 3 minutes to dry out. Remove and leave to cool completely.
4. To make the icing, divide the icing sugar between 2 small bowls. mix the cocoa powder with a teaspoon of boiling water and add to one bowl, add a teaspoonful of boiling water to the espresso powder and add to the other bowl, mix each bowl of icing together until it forms a thick coating consistency adding just a drop more water if needed. Cut the eclairs in half and dip the tops into the icing.
5. To fill, whip the cream until it just holds it's shape. Place the mixture in a small piping bag and pipe onto the bases. top with the iced halves and serve within an hour or two.
6. The unfilled eclairs will keep for up to 3 days in an air tight container and can be re crisped in the oven if liked. Once filled they should be eaten within a couple of hours.

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