how_make

1. Put water and Stork in a medium saucepan and bring to the boil over a moderate heat. Remove from heat and immediately add flour. Beat with a wooden spoon for 2-3 minutes until mixture leaves sides of pan. Cool slightly.
2. Gradually beat eggs into the mixture until no traces remain. Place mixture in a piping bag fitted with a large plain nozzle. Pipe 7.5cm (3 inch) lengths onto a baking sheet and bake in preheated oven 220°C, 200°C fan, Gas mark 7 for 15 minutes.
3. Reduce heat to 190°C, 170°C fan, Gas mark 5 for a further 15-20 minutes. Make a slit in each and cool.
4. For the filling, mix the melted chocolate with the chestnut puree. Fold in a tablespoon of the Elmlea and then fold in remaining Elmlea. When eclairs are cold fill with the chocolate mix.
5. For the topping, spread the dark chocolate over the top of the eclairs and place the white chocolate in an icing bag fitted with a writing tube. Pipe lines over the dark chocolate and then use a skewer to draw through the chocolate to give a feathered effect. Allow to set.