Butter, cut into pieces
tbsp Caster Sugar
teasp Drinking Chocolate
tbsp Hot Water
1. Preheat the oven to 220C, 425F, Gas mark 7 and grease
2 baking trays.
2. Place the water and butter in a large saucepan and heat gently
until the butter melts. Bring to the boil, remove from the heat and
add all the flour. Beat vigorously with a wooden spoon until
3. Return to the heat and continue beating until a smooth ball of
paste is formed (about 1 minute). Remove from the heat immediately
and continue to beat to cool it a little.
4. Add the eggs, one at a time, beating well between each addition.
Continue to beat until a smooth shiny mass is obtained.
5. Spoon the mixture into a piping bag and pipe fingers
approximately 7.5cm/3inches long, making sure there is at least
5cm/2inches between each one. Bake in the oven for 25-30 minutes
until golden brown, crisp and hollow to the tap. Do not open the
oven before 20 minutes.
6. Once cooked, remove from the oven, place on a wire rack and make
a small slit in the base to allow the steam to escape. Cool
7. In a bowl, beat together the cream and sugar until very thick.
Spoon the cream into the cooled éclairs and place on greaseproof
8. In another bowl, dissolve the drinking chocolate with the hot
water then add the icing sugar and mix well. The mixture shouldn't
be too runny. If it is, add some more icing sugar.
9. Dip the tops of the filled éclairs into the chocolate mixture,
one at a time and place on a wire rack until the icing is set. Eat
the same day.