Instructions:

Chop butter into the water in a pan and bring to the boil to melt the butter. Sprinkle on all the flour, keep on the heat and mix it together vigorously. When it forms a ball and comes away clean from he pan it is ready. Leave choux pastry for the éclairs to cool for a few minutes. rest for about 15 minutes. Add eggs gradually and beat to ribbon consistency (i.e. when it is soft and pipeable). Put the mixture into piping bags and pipe onto grease proof sheets or silicone paper (to about 3 inches long). Cook in oven at 200ºC for 15-20 minutes. When ready and cooled prepare fondant by heating fondant over a light heat to blood temperature adding a little water and coffee flavouring essence to dripping consistency. (It is best done at home with the pan in boiling water rather than directly on the heat.) Take cooled éclairs cut in half and pipe whipped cream into the bowl and put the lid back on top. Decorate the lids by spreading the flavoured fondant over the top. Finally melt the chocolate (in a microwave or a pan) and put in piping bag and pipe stripes over the éclairs. Converted by MC_Buster. Converted by MM_Buster v2.0l.