When I first learned to make cream puff, I made a point that I should also try enclairs. The the method of preparing the pastry choux were the same. These made a perfect HITEA menu especially if you are planning for an English Tea Party. Enclairs are typically filled with a sweet vanilla known as creme chantilly and topped with chocolate or coffee icing. Eclairs can be prepared in advance: once the unfilled pastries are cooked and cooled, they can be kept in an airtight box for a few days or frozen, although it is best to make the chantilly cream on the day that you are planning on eating the éclairs.
Recipe heavily adapted from Rachel Allen. Try this....hemm...chocolate fans will sure to LOVE this.