To begin making the Chocolate Eclairs recipe, take the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove and stir in the sifted flour.

Beat the batter until it is smooth. Return to the heat, and stir vigorously until the mixture leaves the sides of the saucepan and forms a smooth ball. Let the mixture to cool down.

Whisk the eggs and then add them to the choux pastry. Beat the eggs into the mixture. Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles

Fill up a piping bag to for making eclairs. Line the baking tray with butter paper and pipe the eclairs on it.

Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.Turn the oven off.

Remove from the oven and immediately make a small slit in the side of each eclair to allow the steam to escape. 

Once the eclairs have cooled down keep them aside and whisk powdered sugar + whipping cream for the filling. Once the whipping cream has stiff peaks, transfer it into a piping bag. Pour the filling into the eclairs through the slits made in the each sides of eclairs. Keep it aside.

Melt the chocolate using the double boiler method and then dip the top of each eclair into the melted chocolate. Decorate the eclair with any sprinkle of your choice and then let it cool down for half an hour. Enjoy.

Serve Chocolate Eclairs as a dessert after your meal of Spinach Lemon Spaghetti and Cheesy Tawa Pizza for a weekend meal.