While it is heating up, Place fat in the water and melt over a medium heat in a large pan and then bring to the boil.
Remove it from the heat and stir in the flour.
Return the pan to the heat and stir into it forms a medium ball in the middle of the pan.
Transfer the dough to a cold plate so that it can cool. Once it is cool beat in the eggs until you have a smooth mixture.
Then make into éclair shapes and place in the Airfryer. Cook for 10 minutes on 180 and a further 8 minutes on 160.
While the dough is cooking make your cream filling – mix with a whisk the vanilla essence, whipped cream and icing sugar until nice and thick.
Leave the eclairs to cool and while they are cooling make your chocolate topping – Place the milk chocolate, whipped cream and butter into a glass bowl. Place it over a pan of hot water and mix well until you have melted chocolate.
Cover the tops of the eclairs with melted chocolate and then serve!
I love my chocolate eclairs to be traditional like long fingers. You can also make them into balls and fill the centre with cream if you prefer.