Ingredients
For the dough:
- 100 g butter
- 250 ml water
- 1/4 tsp salt
- 150 g flour
- 4 eggs
For the cream:
- 500 ml milk
- 200 g butter
- 2 eggs
- 150 g sugar
- 2 tbsp flour
- 1 tsp vanilla
Preparation
Preparing the Dough
Pour the water into a saucepan, add the butter and salt, and place on the heat. When the butter is fully melted and the liquid starts to boil, add all the flour at once and stir until you get a uniform dough that easily comes off the sides of the saucepan.
Next, add the eggs one by one, stirring well after each. Transfer the dough into a piping bag and pipe out oblong shapes onto a baking tray lined with parchment paper.
Bake in a preheated oven at 200°C (392°F) for 25-30 minutes.
Preparing the Cream
Pour the milk into a saucepan and place it on the heat. In a separate bowl, beat the eggs, sugar, and flour. When the milk is warm, gradually add the egg mixture while stirring constantly. Cook over low heat until it becomes a thick mass. Remove from heat, add the vanilla, and let it cool. Once cooled, add the softened butter and beat well until smooth and fluffy.
Assembling the Eclairs
Cut the ready eclairs on the side or bottom with a sharp knife and fill with cream using a piping bag. Alternatively, you can cut them lengthwise and fill with cream inside.
Decoration
Optionally, you can pour chocolate or cocoa glaze on top.
Tip
Refrigerate the eclairs for 2-3 hours so the cream sets well and the flavors blend together.