100g (4oz) choux pastry
150ml (1/4 pint) whipping cream, whipped.
melted chocolate or glazed icing.

(1) Heat oven to 220C, 435F, Gas mark 7. Grease a baking tray and then run under the cold tap, leaving a film of water on the baking tray.

(2) Place choux pastry into an icing bag with a 1 cm (1/2 inch) nozzle.

(3) Pipe mixture to 7.5cm (3 inch) lengths and bake for 20 minutes.

(4) Immediately after baking, make a slit down the side of each eclair, allow to cool.

(5) Fill with whipped cream and decorate with chocolate or glazed icing.

If freezing choux pastry, refresh in the oven before filling and decorating.