1 cup hot water
1 cup plain flour
300ml cream, whipped
150ml dark chocolate, chopped
1/3 cup pure cream
Heat a medium-sized heavy-base saucepan over a medium heat. Add butter and melt. Add hot water and gently bring to the boil, which should take about 3-4 minutes. Then add flour and stir constantly and quickly with wooden spoon until the pastry comes together (about 1-2 minutes). Remove pan from heat and allow to cool slightly.
Transfer pastry to the bowl of an electric mixer. Place on medium speed and add eggs, one egg at a time, allowing each egg to combine with the mixture before adding another.
Dust a large non-stick baking tray with flour and mark out a 30cm line in the centre of the tray using a ruler and the end of your wooden spoon. Spoon tablespoons of pastry side-by-side from one end of your line to the other (about 7 tablespoons).
Then place more tablespoons of pastry on top, in between the spoonfuls of pastry below it.
Place in a 220c oven for 15 minutes. Then lower the temperature to 200c for another 40 minutes. Then turn oven off and allow the giant eclair to cool completely in the oven, with the door slightly ajar.
Once cooled, slice eclair through the centre - like a bread roll - to create a top and bottom. Move top of eclair to the side and spoon the whipped cream on top of the bottom half. Place top of the eclair on top of the cream.
In a separate, microwave-safe bowl, add chocolate and cream. Microwave for 2-3 minutes, stirring every minute until melted and combined. Drizzle chocolate over the top of the eclair and serve.