Chocolate Eclairs

Step 1: Preheat the oven to 190°C (fan 170°C/gas mark 5) and line a baking tray with baking paper.

Step 2: Put the granulated sweetener, salt, reduced-fat spread and water in a saucepan and bring to the boil and as soon as the mixture reaches the boil, take the pan off the heat and gradually beat in the flour. The mixture will look lumpy at first, but persevere and continue to beat until the mixture forms a ball of dough and comes away from the sides of the saucepan.

Step 3: Add the eggs to the mixture and beat well to incorporate; it will look like the mixture has split at first, but continue to beat until it becomes glossy.

Step 4: Spoon the mixture into a piping bag fitted with a large nozzle and pipe ten eclairs onto the lined baking tray (they'll be around 12cm/5in long each). Dab any 'tails' down with a wet finger and bake in the oven for 1 hour. DO NOT OPEN THE OVEN! Not even for a sneaky peek - they'll likely collapse and you'll end up with pancakes!

Step 5: Once the time is up, remove the eclairs from the oven and leave to cool on a wire rack. Only fill them when you are ready to serve - aerosol cream doesn't keep its shape very long once squirted! (You can freeze them at this point, prior to filling.)

Step 6: Once completely cool, cut lengthways through three-quarters of each éclair. Melt the chocolate chips in a bowl in the microwave.

Step 7: Squirt l tablespoon of reduced-fat aerosol cream into each split éclair and drizzle the melted chocolate over the tops. Serve immediately.