Dark chocolate éclair recipe
 These delicious éclairs are easier to make than you think – James Martin shows you how. 250ml/9fl oz water115g/4oz butter200g/7oz plain flour1 tsp caster sugarpinch salt4 free-range eggs50g/2oz dark chocolate, chopped150g/5½oz fondant icing sugar2 tbsp dark cocoa powder450ml/16fl oz double cream 250ml/9fl oz water 115g/4oz butter 200g/7oz plain flour 1 tsp caster sugar pinch salt 4 free-range eggs 50g/2oz dark chocolate, chopped 150g/5½oz fondant icing sugar 2 tbsp dark cocoa powder 450ml/16fl oz double cream Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle.Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp.Remove the éclairs from the oven and set aside to cool on a wire rack.Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted.Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened.Spoon the mixture into a piping bag.Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Pipe the fondant chocolate on top of the éclairs and set aside until set. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Heat the water and butter in a saucepan until the butter has melted. Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle. Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp. Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp. Remove the éclairs from the oven and set aside to cool on a wire rack. Remove the éclairs from the oven and set aside to cool on a wire rack. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened. Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened. Spoon the mixture into a piping bag. Spoon the mixture into a piping bag. Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Pipe the fondant chocolate on top of the éclairs and set aside until set. Pipe the fondant chocolate on top of the éclairs and set aside until set.