Heat oven to 220C/430F/Gas Mark 7. Grease a baking tray, then run under a cold tap, leaving a film of water on the tray.
Place choux pastry into a piping bag with a 1cm/½ inch nozzle.
Pipe mixture into 7.5 cm (3”) lengths and bake for 30 minutes.
Immediately after baking make a slit down one side of each éclair and leave to cool.
Fill with whipped cream and decorate with chocolate.