Spoon the pastry into an icing (piping)
bag fitted with a plain 2 cm or 3/4 in nozzle (tip) and pipe into 10
lengths on to a lightly greased baking (cookie) sheet, spaced well
apart. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30
minutes until the eclairs are well risen and golden brown. Place on a
wire rack and slit one side to let the steam escape. Leave to cool.
To make the filling, whip the cream with the sugars and vanilla
essence. Spoon into the eclairs.
To make the sauce, melt the chocolate, butter or margarine and water
in a small pan over a low heat, stirring continuously. Beat in the
icing sugar and spread over the top of the Eclairs.