Chocolate eclairs

Preheat oven to 200C.

Bring the water and butter to a boil over medium high heat, and stir until butter is completely melted. Remove from heat and stir in flour until the mixture pulls away from the sides of the pan and forms a ball.

In a stand mixer cool the mixture for 5 minutes using the whisk attachment.

Add eggs one at a time, stirring well after each addition, until the mixture is smooth and satiny. Pipe rounds if you want them to be pretty onto a baking sheet lined with parchment or a silicone liner. Bake 20-25 minutes, or until the puffs are golden and puffed up. Puffs are done when they are hollow inside. Switch oven off and leave them inside until cool.

While the puffs are cooling, whip the cream using a stand mixer and add icing sugar and beat until stiff.

Slice the tops off the choux pastry.

Fill them with cream and dip the tops in melted choc.

Reprinted with permission from Nasreen Ali, follow along on Instagram.