Put the water and butter in a saucepan and heat gently until the butter melts

Meanwhile, put the flour and salt in the blender goblet. Secure the lid. Select Variable Speed 1. Switch on the machine and switch off again

When the butter has melted, bring to the boil. Pour into the goblet. Secure the lid. Select Variable Speed 1. Switch on the machine and gradually increase to Variable Speed 6. Blend for 10 seconds. Stop and scrape down the sides, then blend briefly again. The mixture will leave the sides of the goblet

Pour in about half the egg through the hole in the lid. Select Variable Speed 1. Switch on the machine and increase to Variable Speed 10 (or maximum for your machine). Blend for a few seconds until thick and smooth. Add the remaining egg and blend again - the mixture should be smooth and glossy but still hold its shape, with a swirl in the centre of the goblet

Preheat the oven to 220 oC/Gas 7
and line a baking sheet with baking paper. Use the mixture to fill a piping bag fitted with a large plain nozzle. Pipe 15cm sausage shapes a little apart onto the prepared baking sheet. Bake for 10 minutes until risen and browning, turn down the oven to 180 oC/Gas 4 and bake a further 20 minutes until crisp and golden. Transfer to a wire rack to cool

Place Milk Chocolate in a metal Mixing Bowl or suitable Glass Cooking Bowl and then place over a Saucepan of boiling water and then as soon as the Chocolate has melted - place the cooling rack on a very large Baking Tray and place the cold cooked Éclairs on the cooling rack and then pour the hot melted Chocolate over the top of the Éclairs and then allow the Chocolate to set on top

Once Chocolate has set on top of the Éclairs then you can make a slit down the sides of the Éclairs and then fill in with the whipped up Double Cream