I had lots of custard cream left over from these, so I thought I would make some eclairs. Printable Here
You Will Need..

For the Custard Cream
Ingredients and how to here.

For the Pastry

For the Chocolate Topping
First make the custard cream.
Then make the pastry.
Place the butter and water in a saucepan over medium heat and bring to the boil
Remove from heat and quickly stir in flour, creating a ball of mixture.
Transfer mixture to a bowl and beat in egg until mixture is glossy.
Place mixture into a piping bag with a plain tip.
Pipe out mixture into approximately 5 cm strips.
Place in the oven at 200 degrees celsius for 7 minutes. Decrease the heat to 160 degrees celsius and bake for a further 10 minutes.
Remove from the oven and cut in half. Scoop out any mixture that is still doughy.
Place back in the oven for 5 minutes. Remove and let cool completely.
Once cool, place the custard cream in a piping bag and pipe mixture into 1 half of the eclair.
Place the chocolate and butter in a saucepan over low heat and melt the chocolate.
Spoon chocolate mixture over the eclairs.