Chocolate Eclairs

"One of the most popular dessert.."

1. 1

   1. Preheat oven to Gas 6/400F/200C,15 minutes before baking the pastries.Dampen the baking sheet with cold water.
   2. Put the fat in a small pan with 1/4 pt water and place over a gentle heat.Allow fat to melt,stirring occasionally with a wooden spoon.When fat has melted,bring mixture just below boiling point,then remove from the heat and immediately add the flour.Beat vigorously until mixture forms a ball in the centre of the pan.
   3. Beat eggs,then gradually add to mixture in pan,beating well after each addition.Continue beating until the mixture is smooth and glossy.
   4. Place pastry into a large piping bag fitted with a plain 1/2 in/1.25 cm nozzle.Pipe 12x3 in/7.5 cm lenghts of mixture on to the dampened baking sheet,leaving approx 2 in/5 cm space between each lenght.
   5. Place in the oven and cook for 12-15 minutes or until pastry is risen and golden brown.
   6. Remove from oven and make a slit in the side of each eclair.
   7. Return to oven for a further 3-5 minutes in order to dry out pastry.Remove and leave on a wire cooling rack until cold.
   8. To make the filling,whip cream until has reached a piping consistency.Stir in brandy,if using.
   Put cream in piping bag fitted with 1/2 in plain nozzle,and use to fill eclairs.Return the eclairs to the rack while preparing icing.
   9. To make the icing,break the chocolate into small pieces,then put into a small bowl with butter and milk.Place bowl over a pan of gently simmering water and stir until mixture is smooth.
   Remove bowl from saucepan and allow icing to cool before using to top each cream-filled eclair.
   9. Serve eclairs within 3 hrs of filling.