Chocolate Eclairs

This is for Werner.

Pastry

2/3 cup cake flour
45 g butter
Pinch of salt
150 ml water
1-2 eggs ( I always use 2)

Sift flour and salt together.
Bring the water and butter to the boil.
Add the flour to the water and butter and beat wit a wooden spoon until there are no lumps left, cook for 1 or 2 minutes and remove from heat. The mixture should have formed a smooth ball. Let it cool slightly.
Add the lightly beaten eggs and beat thoroughly.
Place teaspoonsful of the mixture on a greased baking tray. Leave enough space in between.
This will make bitesize eclairs or profiteroles.
Bake @ 180 degrees C for 25 - 30 mintes.
Remove from oven and prick a hole in each to allow steam to escape.
Leave on a cooling rack to cool.

Filling

125 ml cream
1/2 t vanilla essence
1 t sugar

Whisk together until stiff.
Fill the eclairs with the cream.

Topping

Melt 100g slab of chocolate and spread over the eclairs.
Place in fridge until chocolate has hardened.