• Preheat the oven to 200ºC (390°F).
• Grease a large baking sheet and line with baking paper.

Start making the pastry

• Sift the flour and salt.
• Melt the butter and add water to the pan.
• Increase the heat to boiling.
• Remove from stove and beat the flour in with a wooden spoon.
• Return to stove over low heat, then beat the mixture until a ball forms.
• Allow the pan to cool one side for 2-3 minutes.
• Beat the eggs to a smooth paste thick enough to hold its shape.
• Spoon pastry into a pastry bag with 2.5 cm plain nozzle.
• Measuring 10cm lengths onto the prepared baking paper sheet.
• Bake for 25 - 30 minutes till golden brown and well risen.
• Remove from the oven and make a slit on the side for the steam to be released.
• Lower oven heat to 180ºC (350°F) and bake for another 5 minutes.
• Cool on a standing oven rack.

Start making the filling

• Whip the cream, icing sugar and vanilla extract together until it holds its shape.
• Use your pastry bag fitted with 1cm plain nozzle to fill the eclairs.
• Place the chocolate in a small bowl over a pan with hot water.
• Melt and stir until nice and smooth.
• Remove from heat and little by little stir in the butter.
• Dip the top of each eclair in the hot melted chocolate.
• Place on a standing oven rack and leave to cool in a dry place.
• Best served within 2 hours of making them.