1. Cube the butter and place in a pan with the water, stir over a low heat until the butter has melted and then bring to boil then remove from the heat.

2. Add flour and sugar to the hot water mix and beat hard until it comes away from the sides of the pan. Place in a bowl to cool.

3. Once cool whisk in one egg with an electric whisk and then the other until a thick dough is formed. Place the dough in a piping bag.

4. Line a baking tray with baking paper and pipe 4 thick lines of the dough (about 4 inches). Alternatively you could make 6 or 8 smaller ones if you don't want large size ones.

5. Place in an oven heated to gas mark 7, add a tray of water to the bottom of the oven, the steam will help them rise. Bake for 10 minutes, without opening, turn the oven down to gas mark 5 and cook for another 28-30 minutes (25-28 mins for smaller size). Remove from the oven and allow to go cold.

6. Whisk the cream until stiff, place in a piping bag. There are two ways you can do the cream, option one is push the nozzle into the end of the eclair and pipe in cream, do the same at the other end to ensure it goes all the way through. Or option 2, the simpler option, cut the choux pastry in half lengthways (as if you are cutting a bread roll) and pipe the cream down the middle of the bottom half then place the top back on. Melt chocolate either in a bain marie or in the microwave, spoon over the top of the eclairs. Allow to set.