|80 g||dark chocolate|
|2 tsp||icing sugar|
Heat oven to 200 C.
Put the butter and water into a sauce pan and heat until melted.
Add the flour and mix into a thick batter with a wooden spoon. You know the flour is cooked when the batter pulls away from the sides of the sauce pan.
Pull off the heat and add the eggs in one at a time, beat the batter with a wooden spoon until each egg is fully incorporated.
Fill a pipping bag with the dough and pipe onto a line baking sheet. Bake for 25 -20 min. Allow to cool completely.
Whisk the and sugar together until soft peaks form. Place into a piping bag. Pipe the filling into each eclair.
Melt the chocolate over a double boiler, dip each filled eclair in the chocolate.
Reprinted with permission from Kamini Pather, follow her on Instagram.