Chocolate Eclairs

Ingredient

Choux Pastry

120g butter

1cup water

1 cup plain flour,sifted

4 eggs lightly beaten

Cream filling

600ml cream chilled

2 tablespoon icing sugar 

2 tablespoon cointreau

2 teaspoon grated orange rind 

pastry

1- Chop the butter and put in a pan with water on low heat  until melted , bring to boil .

2-immediately remove from the heat and add the flour all at once Beat with a wooden spoon until smooth. Return to heat  and beat for  2 minutes until mixture leaves the side of the pan.

3- Remove from the pan and transfer to a bowl and let it cool for 5 minutes  Add the egg little by little while mixing with an electric beater .

4- Shape the Pastry  onto a baking tray and bake in a preheated oven 190"C  for 10 minutes then reduce to 180'C for 20 minutes.

Filling

Beat cream , icing and liqueur until stuff and pipe it into the eclairs and top it with melted chocolate as a lid.