Chocolate eclairs

Method

1. 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.
2. 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.
3. 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.
4. 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.