Chocolate & Caramel Eclairs

Method

Make the choux pastry:

1. Preheat the oven to 220°C and line two large baking trays with baking paper.
2. Combine the butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3-4 minutes or until butter has melted and mixture starts to boil.
3. Reduce the heat and add the flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball.
4. Set aside for 5 minutes to cool slightly.
5. Set aside two teaspoons of the egg mixture. Using a wooden spoon, gradually beat in the remaining egg mixture until well combined and glossy.
6. Spoon the dough into a piping bag. Pipe long logs, four fingers apart (or thereabouts) onto the trays and brush them with the reserved egg.
7. Bake one tray of eclairs for 5 minutes, then reduce the heat to 180°C and bake for 8 to 10 minutes or until golden and puffed.
8. Carefully cut the eclairs in half horizontally. Return to the oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray.
9. Increase temperature to 220°C and repeat with remaining tray.

Make the filling:

1. Beat the cream, vanilla and sugar with an electric mixer until firm peaks form.
2. Pipe the cream over the bases and refrigerate.

Make the chocolate icing:

1. Melt the chocolate and butter in the microwave for 90 seconds, stirring every 30 seconds to form a smooth icing. 
2. Spread half of the 'tops' with the chocolate mixture. Refrigerate for 20 minutes or until chocolate has set. 

Make the caramel icing:

1. Combine the butter and  sugar in a small saucepan over medium heat. Cook, stirring, for 2-3 minutes until the sugar has dissolved.
2. Add the milk and bring the mixture to the boil.
3. Stir in the vanilla and icing sugar to form a smooth icing.
4. Spread the other half of the 'tops' with the caramel mixture. Refrigerate for 20 minutes or until caramel has set. 
5. Fit your tops onto your bases, serve and enjoy!