1 10 g unsalted butter
1 10 ml milk
1 10 ml water
1 t brown sugar
¼ t salt
126 g cake flour, sifted
3 free-range eggs
Woolworths Chuckles, to decorate

For the chocolate ganache:

2 cups whipping cream 
1 t vanilla extract 
½ t salt 
500 g dark chocolate, chopped 
1 t instant coffee 

For a whipped cream filling:

1 cup whipping cream 
30 g icing sugar 
1 t vanilla extract 
¼ t ground cinnamon

1. Preheat the oven to 175°C. In a saucepan, combine the butter, milk, water, sugar and salt. Allow the butter to melt, then bring the mixture to the boil.
2. Reduce the heat and add the flour. Mix using a wooden spoon until a ball starts to form. Continue cooking for 1 minute, then transfer to a stand mixer with a flat beater attachment.
3. Start mixing at a low speed, then increase the speed to medium, adding the eggs one by one until well combined. Scrape the mixture from the bottom and sides of the bowl and transfer to a piping bag with a plain tip nozzle. Pipe the mixture onto a greased baking tray in lines and bake for 20–25 minutes.
4. To make the chocolate ganache, heat the cream, vanilla, coffee and salt in a saucepan until just boiling, then remove from the heat. Place the chocolate in a bowl and pour over the cream. Allow to stand for 30 seconds, then mix. Chill overnight before using.
5. To assemble, pipe the filling inside and on top of the éclairs and top with Chuckles.

Cook’s note:
For a lighter filling, halve the chocolate ganache quantities and make the whipped cream filling. Whip the cream, icing sugar, vanilla extract and cinnamon until just stiff. Pipe into the eclairs and top with the ganache.

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