3 oz Butter
1 Cup Water
5 oz Flour
1 dsp Sugar
½ tsp Vanilla essence
3 large Eggs
Bring butter and water to boil, add flour and mix with wooden spoon until mixture leaves side of pot. Remove from the element and add sugar and essence. Beat in eggs one at a time. Use a mixing bag and force out shapes on a greased oven tray. Bake for 30 minutes at 400°F. Slit eclairs while still hot to allow the steam to escape. Cool and ice with chocolate icing. Fill with whipped cream.
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