Double chocolate orange éclairs

Method

1. Preheat oven to 220°C
2. Put milk, water, butter and salt into a large heavy bottomed saucepan. Bring to the boil and then immediately remove from the heat and tip in all the flour, using a wooden spoon stir vigorously for about 3-4 minutes until the mix is smooth and starts to easily come away for the edge of the pan. Transfer to a food processor and with the motor running add the first 2 eggs and mix thoroughly, add the next 2 eggs and give the pastry one more blast to make sure its all thoroughly mixed through. Line a large baking tray with Multix bake.  Transfer the choux pastry to a Multix piping bag with the just the internal fitting acting as plain nozzle, Pipe 18-20 even buns, about 10cm long and 2cm wide, leaving space for expansion between each one. Bake for 15 mins or until golden brown and doubled in size and put aside to cool.
3. While the eclairs cool, make the glaze, in a heavy bottomed medium pan on a very low heat add all the glaze ingredients stirring all the time heat until the sugar and chocolate starts to melt then stir until smooth and glossy and allow to cool.  For the filling whip the cream to soft peaks, add the sugar and orange zest. To assemble the éclairs, cut them in half length ways and use a Multix piping bag with a star nozzle to pipe in the orange cream filling. Spread the chocolate glaze over the top of each éclair. Melt the white chocolate in a Multix slider bag in the microwave for 30 seconds on high. Snip a tiny corner off the white chocolate bag and finish each éclair with a zigzag of white chocolate drizzled from the corner of the bags and leave to set before serving.