Prepare the pastry base – Add the water and butter to a saucepan and heat gently until the butter melts, then bring to a rolling boil.

Add the flour – Remove from the heat, add the flour all at once, and beat vigorously until the mixture forms a smooth ball and pulls away from the sides.

Cool slightly – Leave the mixture for 2–3 minutes so it’s warm, not hot.

Add the eggs – Beat in the eggs one at a time until the mixture is smooth, glossy, and drops easily from the spoon.

Pipe the éclairs – Spoon the choux pastry into a piping bag and pipe 10–12 strips onto a lined baking tray.

Bake until puffed – Bake in a preheated oven at 200°C (180°C fan) for 25–30 minutes until golden and crisp.

Dry the shells – Pierce each éclair with a skewer and return to the oven for 5 minutes to dry the centres. Cool completely.

Whip the cream – Whip the double cream with icing sugar and vanilla until softly holding its shape.

Fill the éclairs – Pipe the cream into the cooled pastry shells.

Prepare the chocolate – Melt the chocolate and butter together gently until smooth.

Finish with chocolate – Spoon or dip the tops of the éclairs into the chocolate and allow to set.