Chocolate Éclairs with fresh cream

8 tbsp of butter/margarine (Rama Original)

1¼ cup (313ml) cold water 1¼ cup plain all-purpose flour 4 eggs, beaten

1 tsp vanilla essence 250ml fresh cream

2 tsp sugar

1 x Bar One chocolate

1 tsp milk

Place butter and water in a saucepan, heat slowly until butter is melted, and the water is at boiling point.

Remove saucepan from the heat. Add the sifted flour and beat well with a wooden spoon until the mixture is smooth and falls from the sides of the pan.

Allow the paste to cool slightly. Gradually add the beaten eggs and mix well to form a dough mixture. On a greased tray, place a spoonful of the dough mixture. Bake at 160°C for 25 minutes. Choux pastry should rise and be golden brown in colour on both sides.

Allow to cool. In a bowl, pour fresh cream and add the sugar. Whip the cream until it forms soft peaks.

Place cream into the refrigerator. In a bowl, break the chocolate bar into pieces. Microwave for 20 seconds and stir well.

Place chocolate back into the microwave for another 10 seconds.

Add milk and microwave for another 10 seconds. Stir well until it turns into a thick chocolate sauce.

Cut the side of the pastry three quarters to form a pocket.

Fill choux pastry with cream. Pour a spoonful of the chocolate sauce on top of the pastry.

Add chopped almonds if desired. Place éclairs into the refrigerator until ready to serve. This dessert can be prepared overnight.

Home-made custard can also be used as filling.