Method

1. Preheat oven to 210C. Grease or line two baking trays.
2. Combine the butter and water in a saucepan. Stir over medium heat until the butter melts. Increase the heat, bring to the boil, then remove from the heat.

3. Add the flour to the saucepan and quickly beat into butter mixture with wooden spoon. Return to heat and continue to beat until mixture leaves the sides of the pan to form a ball.
4. Transfer to a large bowl and cool slightly. Beat mixture to release any remaining heat. Gradually add the egg, 3 teaspoons at a time.
5. Beat well after each addition until all the egg is added and the mixture is glossy. The wooden spoon should be able to stand upright. If mixture is runny, beat for several more minutes or until thickened.
6. Spoon into piping bag fitted with a 1½ cm plain nozzle.
7. Sprinkle the baking trays lightly with water. Pipe 15 cm lengths onto the trays, leaving room for expansion. Bake for 10-15 minutes.
8. Reduce heat to 180C and bake for another 15 minutes, or until golden and firm.
9. Split each eclair and remove any uncooked dough. Fill the eclairs with cream.
10. Top with melted chocolate.