Preheat the oven to 200°C. Fold a small piece of nonstick baking paper in half, open out and then sieve the flour onto it, add the sugar and set aside. Place 150ml cold water and the butter into a pan over a medium-low heat and leave until the butter has melted. Bring to the boil and then as soon as it reaches boiling point, remove from the heat, tip in the flour all at once (using the baking paper to help) and beat hard with a wooden spoon until the mixture forms a ball and then set aside to cool completely.
Once cool, add the eggs one at a time beating thoroughly between each addition until you end up with a smooth, glossy paste. Spoon into a piping bag fitted with a plain 1cm nozzle. Pipe 8 eclairs onto a baking sheet lined with baking paper, leaving a gap between each one. Place in the preheated oven and bake for 10 minutes. Turn up the heat to 220°C and bake for another 15 minutes. Remove from the oven and cool on a wire rack. Make a small hole using a skewer in the side of each one to allow the steam to escape.
While they are cooking make the filling. Whisk together the double cream, icing and vanilla seeds until it forms soft peaks and spoon into a piping bag fitted with a 1cm nozzle. For the chocolate topping, melt the butter together with the chocolate and honey in a small bowl that fits snugly over a pan of simmering water. Remove from the heat, beat in the sifted icing sugar and leave to cool for 20 minutes or until thickening slightly. Pipe the whipped cream into each cooled éclair and then spoon the chocolate coating over the top. Set aside and then serve when the chocolate has set.
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