Halloween Mummy Eclairs

Directions

• Preheat the oven to 200 degrees C.
• In a pan, bring the butter, milk, water, sugar and salt to a boil on a high heat. Add the flour and beat with a wooden spoon until smooth. Cook for a further minute, then remove from the heat.
• Leave the batter to cool slightly, then beat in the eggs one by one until the batter is a dropping consistency, shiny and glossy.
• Using a piping bag, pipe the batter onto your tray into eclair shaped lines. They should only rise upwards so can be fairly close together, side by side. Bake for 10-15 minutes.
• Remove from the oven and prick each eclair with a skewer. Place back in the oven for 10-15 minutes at 160 degrees C. Once the eclairs are golden brown, risen and crispy, remove from the oven and leave to cool completely before filling.
• To prepare the topping
• In a pan over heat the cream and dark chocolate, stirring continuously until a smooth chocolate ganache forms. Leave to cool whilst you fill your eclairs with the whipped cream.
• Poke a hole either end of each eclair case and fill with the whipped cream. Once filled, dunk the top of the eclair in the chocolate ganache and refrigerate until firm.
• Over the chocolate topped eclairs drizzle melted white chocolate back and fourth to create a mummy style bandage effect. Add two dots for eyes to finish off, serve and enjoy!