Method

• 1.
  To make pastry, place butter in a saucepan with 1 1/2 cups of water and simmer over low-heat until butter has melted. Add flour all at once and cook, stirring, until it comes away from the side of the pan. Add eggs, one at a time, beating after each (an electric handbeater may be useful here).
• 2.
  Preheat oven to 220°C. Grease 2 baking trays and line with baking paper. Attach a 1.5cm round nozzle to a piping bag. Fill bag with pastry mixture and pipe thirty 8cm lengths onto trays, allowing room for them to spread.
• 3.
  Bake for 20 minutes or until golden, then remove and immediately cut a slit in the pastry to let air out. Allow to cool. Halve pastries through the middle.
• 4.
  Whip cream to soft peaks with sugar and vanilla. Use to fill eclairs. Spread melted chocolate over top and serve.