ECLAIRS

Ingredients:

• 225 ml cold water
• 75 grams unsalted butter
• 100 grams all-purpose flour
• a pinch of salt
• 3 eggs

Steps:

• Preheat the oven to 200°C

• Mix the butter and water in a pan on a low heat, bring it to a boil and take it off the heat

• Mix in the flour all at once

• Put the pan back on the heat

• Continue stirring with a wooden spoon until the dough dries out and stops sticking to the sides of the pot

• Take the pan off the heat and stir in the eggs, one at a time, you’ll need to stir quite energetically to get a smooth mixture

• Put the mixture in a baking sac and squeeze out finger sized éclairs onto a baking sheet, do not put them too close together

• Bake for 10-12 minutes

• When you take them out of the oven they should be light and slightly brown, when you open one it should be empty, this will enable you to fill it.

• You let them cool

• once cooled you make a little cut on the side with a knife so you can push in the piping bag, this pipping bag can either be filled with whipped cream or creme anglaise

• once filled you can cover them with a layer of chocolate, to do that I just melted some chocolate (I didn't add any cream)