A recipe from the Good Food collection.
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- Preheat oven to hot 210°C (415°F/Gas 6–7). Brush two baking trays with oil. Combine water and butter in pan. Stir over medium heat until butter melts. Bring to boil, remove from heat.
- Add flour all at once. Return to heat and stir with a wooden spoon until mixture leaves side of pan and forms a ball around the spoon. Transfer to a large bowl; cool slightly. Add eggs one at a time, beating well after each addition until mixture is thick, smooth and shiny.
- Spoon into a piping bag fitted with a 1.5 cm (⅝ inch) plain nozzle. Pipe 15 cm (6 inch) lengths onto trays, leaving room for expansion.
- Bake for 10–15 minutes. Reduce heat to moderate 180°C (350°F/Gas 4). Bake another 15 minutes or until golden and firm. Split each éclair, removing uncooked dough. Fill with cream. Coat the tops with melted chocolate.