Cheat’s Chocolate éclairs

Makes 12.


  • 1 cup (250ml) double (heavy) cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon icing (confectioner’s) sugar, sifted
  • 12 sponge finger biscuits, halved lengthways
  • 125g dark chocolate, melted
  • ¼ teaspoon vegetable oil


  1. Place the cream, vanilla and sugar in a bowl and whisk gently until thick.
  2. Place the bases of the biscuits onto a wire rack.
  3. Spoon on the cream mixture and top with the remaining biscuits.
  4. Mix together the chocolate and oil. 
  5. Spread chocolate mixture over the tops of the biscuits.