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1
Pre heat oven to 200c or gas mark 7
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2
Melt the water and butter in a pan and bring to the boil.
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3
Remove from heat and add the flour stiring until mixture forms a dough and leaves the side of the pan
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4
Add to a low heat stirring for approximately 1minute
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5
Remove from heat and allow dough to cool
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6
Add the beaten eggs to the dough a little at a time beating well until the dough is smooth and glossy and is of dropping consistency
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7
Pipe 30 balls or 15 eclairs shapes of the dough onto a baking tray lined with baking paper.
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8
(Leave space between each to allow for rising)
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9
Bake for 20-25 minutes until puffed and golden brown
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10
Remove from oven and quickly poke a hole in the bottom of each profiterole/eclair to let out steam
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11
Return to the oven for a further 5-10 minutes
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12
Remove from oven and allow to cool
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13
Whip the double cream and spoon into a piping bag
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14
Pipe cream into the bottom and set to one side
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15
Melt the chocolate in a bowl over a shallow pan of water
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16
Once melted dip the top of the profiterole into the melted chocolate and coat well or if eclair shaped use a spatula to spread a rectangle shape of chocolate on the top.
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17
Set aside for chocolate to harden and serve
