Chocolate Eclairs

Method

1. Place water and margarine into a saucepan over a low heat until margarine melts.
2. Bring to a brisk boil.
3. Reduce heat and add sieved flour and salt.
4. Stir briskly until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
5. Add the eggs gradually and beat until mixture is smooth and shiny.
6. Transfer mixture to a piping bag, fitted with a ½” plain nozzle.
7. Pipe 4” lengths of mixture (well spaced) onto a greased baking sheet/tin. If piping bag is not avail-able, just spoon mixture onto tin.
8. Bake in a pre-heated oven at 220°C/425°F/Gas 7 for 20 minutes until well risen and golden brown in colour.
9. Remove from oven and slit along one side. Cool on wire tray.
10. When cold, fill with whipped cream and spread with chocolate on top.