ASDA part of the Wal-Mart family

• 1 quantity choux pastry (see 'The basic pastry' for choux recipe)
• 284ml pot double cream
• 2tsp icing sugar
• Few drops vanilla essence
• 100g Asda luxury plain chocolate, melted

1 Preheat the oven to 220C/Gas 7. Line 2 baking trays with baking parchment.

2 Put the pastry into a piping bag fitted with a 1cm plain nozzle, and pipe onto the paper in 10cm fingers, leaving a 3cm gap between each to allow them to spread. If you don’t have a piping bag, spoon the mixture onto the trays or use a clean foodbag with the corner snipped off.

3 Bake for 20 minutes, then reduce the oven temperature to 190C/Gas 5 and cook for another 15 minutes. Don’t open the oven door during cooking as the éclairs may collapse.

4 Remove from oven and make a small slit in the side of each éclair with a sharp pointed knife to let the steam escape. Return to the oven for 5 minutes to dry out. Put on a wire rack and leave to cool.

5 Meanwhile, whip the cream with the icing sugar and vanilla essence until it holds its shape. Cut the éclairs along one side and fill each one with the cream, using a piping bag or a small spoon. Spread the melted chocolate on top, then leave for 30 minutes to set.

• Basic choux pastry
• Cocktail buns