Preheat oven to 180°C

In a pot, bring milk, butter and water to the boil

Add dry ingredients and mix until a ball is formed

Take of heat and allow to cool to room temperature

Once at room temperature, add eggs one at a time mixing in well after each one is added

Pour mixture into a piping bag and pipe onto greased baking tin. Make sure you space them enough as they rise quite a bit.

You can smooth the edges with your fingers dipped in a bit of water

Bake for 25 mins

Take out and reduce oven to 160°C.

Cut the eclairs down the side and place back into 160°C oven for another 5

Melt cooking chocolate for the topping

Whip cream and sugar until stiff and it forms peaks

Take out eclairs and allow to cool

Pipe whipped cream into cooled eclairs

Dip/spread chocolate on top

Its best to keep them in the fridge so that the cream doesn't melt

Enjoy!