Ingredients:

• 250 milliliters water, (8 floz)
• 75 grams unsalted butter, (3oz)
• 1 pinch salt
• 150 grams strong plain flour, sifted (5oz)
• 4 medium sized eggs
• 100 grams caster sugar, (3 1/2oz)
• 500 milliliters milk, (18 floz)
• 4 medium size egg yolks
• 50 grams cornflour, (2oz)
• 1 284 milliliter whipping cream, (10 floz)
• 100 grams Deluxe Belgium dark chocolate, (3 1/2floz)
• 1/2 teaspoon sunflower oil
• 25 grams Deluxe Belgium white chocolate, (1oz)

Direction:

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Place the water and
butter into a saucepan and bring to the boil.  Remove the pan from
the heat and add in the flour,return to the heat and  beat with a
spoon until the mixture is clear and comes away from the side of
the pan.  Spoon the mixture into a mixer bowl and beat on a low
speed to cool the  mixture slightly for approximately 4 minutes.
Gradually add the eggs one at a time, beat well between each
addition.  On a greased proof paper lined oven tray pipe the choux
paste (using a  piping nozzle 1cm ( 1/2 inch) in diameter) into
5cm (2 1/2 inches)  lengths.  Place the tray in the oven and bake
the eclairs for 15-20 minutes until  golden brown.  Cool on a wire
rack.

For the pastry cream; place the sugar into a saucepan over a moderate
heat, stir gently from time to time.  When the sugar becomes a dark
brown colour pour on the milk and bring to the boil.  Separate the
eggs, place the yolks and the cornflour in a bowl and mix.  Pour
some of the boiled milk onto the eggs and then return it to the
pan.  Cook until it thickens, stirring continuously, this takes
3-4 minutes.  When it has thickened pour it through a sieve, cover
the surface with  clingfilm and allow to cool.  Refrigerate until
cold.  Whip the cream and add it to the chilled pastry cream.  Melt
the two chocolates separately.  Mix 1 teaspoon of oil with the dark
chocolate.  To assemble the eclairs - Using a small sharp knife
make 2 small round  holes on the underside of the eclair 1.  5cm
(3/4 inch) from each end.  Put the caramel pastry cream into a
piping bag with a 1/2cm ( 1/4 inch)  plain nozzle and fill the
eclairs replace them on to the wire rack.  Dip each filled eclair
into the dark chocolate and return them to the wire rack.  Drizzle
the melted white chocolate across the eclairs.