Classic chocolate eclairs

Pre-heat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper and sift the flour into a bowl.

Cut 50g butter into cubes and put in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts, then bring to a boil. Remove from the heat immediately, then add all the flour at once. Beat hard with a wooden spoon until the mixture forms a ball of dough that leaves the sides of the pan clean. Let it cool for 15 minutes.

Lightly beat the eggs in a jug. With an electric hand mixer or wooden spoon, beat the eggs into the dough, a little at a time, until it forms a firm, glossy ball.

Put the mixture in a piping bag fitted with a 1cm plain nozzle. Alternatively, put the mixture into a freezer bag and snip off one corner. Pipe 14 eclairs, each about 10cm long, on the lined trays.

Bake for 25 minutes until well risen and golden - don't open the oven door while cooking, or they won't puff up properly. Cut a small slit in the side of each eclair to let the steam escape. Return to the oven for 3-4 minutes. Cool on a rack.

Whip the cream until it just holds its shape. Put in a piping bag. Cut along one side of each eclair and open like a bread roll. Pipe in a thick layer of cream.

Break the chocolate into squares and put in a bowl with 1 tbsp water. Stand over a pan of simmering water, making sure the bowl doesn't touch the water. Melt the chocolate, along with the remaining butter, stirring often. Spread on top of the eclairs.

Sprinkle with chocolate (if you want). Leave the topping to set.