Éclairs

Step by step

1. 1

   Preheat oven to 200°C, line a tray with parchment paper.

2. 2

   Bring water, butter, salt and sugar to a boil in a pot.

3. 3

   Add flour all at once and beat with a wooden spoon into a smooth dough.

4. 4

   Return to heat for 2 minutes, stirring constantly until a ball forms.

5. 5

   Cool slightly, then incorporate eggs one at a time.

6. 6

   Fill dough into a piping bag and pipe 12 cm long strips onto the tray.

7. 7

   Bake 25–30 minutes golden, do not open the oven.

8. 8

   Cool and slice open from the side.

9. 9

   Whip cream stiff with vanilla and powdered sugar and pipe into éclairs.

10. 10

    Melt chocolate with 30 g butter, dip tops of éclairs and let dry.