Eclairs with Butter Cream

Ingredients

5 eggs

150 g water

130 g butter

20 g milk

140 g flour

a pinch of salt

For the cream:

600 ml whipping cream

9 tbsp powdered sugar

1 tsp vanilla sugar

Place the water over the stove, add the butter, and bring to a boil. Reduce the heat. Add the flour. Stir until the dough begins to pull away from the sides of the pan (about 2 minutes). Remove from the heat. Pour the milk into the dough. This will help the dough cool to the right temperature, allowing you to safely add the eggs.

Add the eggs one at a time. Add, stir, and then add. It's important to pay attention to the consistency of the dough. You may need slightly more or slightly fewer eggs. We recommend cracking the last egg into a cup and adding it one teaspoon at a time.

The batter should be creamy: when you lift a spoon with the batter, the mixture should flow slightly. It should flow or stretch, not flow like a stream.

Using a pastry bag, place the éclairs on a lightly oiled baking sheet. Grease the baking sheet with a pastry brush and remove any excess oil with a paper towel. No parchment paper is needed.

Bake in a preheated oven at 220°C (425°F) for about 15 minutes. Adjust the temperature according to your oven and the size of the éclairs.

Whip the cream with sugar and vanilla sugar until fluffy. Fill the finished éclairs with the cream using a pastry bag and glaze.

Enjoy!