preheat oven to 200°c/180ºc fan forced. grease and line a baking tray with baking paper.
in a medium saucepan over low heat, melt butter with water. add flour, stir with wooden spoon until mixture is smooth and comes away from edges. remove from heat; place in a food processor, process until smooth; add eggs, one at a time until incorporated.
place mixture into a piping bag with a large round nozzle. pipe 12cm long logs, 6cm apart, onto prepared trays, bake for 30 minutes. turn off oven, leave tray in oven for 20 minutes or until oven has cooled. slice éclairs in half.
using an electric mixer, beat cream, vanilla and sugar until firm peaks. combine PLAISTOWE Premium Dark Chocolate and butter in a microwave safe bowl, microwave uncovered on medium (50%) for 1 minute; stir. repeat process in 30 second intervals until melted and mixture is smooth, cool slightly.
spoon cream into a piping bag fitted with a 1cm fluted nozzle. pipe cream evenly over éclair bases. spread tops with chocolate mixture and gently sandwich together. refrigerate for 10 minutes or until chocolate has set.
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