Eclairs

Ingredients

For the dough:

Water 250 ml

Butter 100 g

Flour 200 g

Eggs 3

Salt 1/8 tsp

For the cream:

33% cream 150 ml

Condensed milk 2 tbsp

Heat the water and butter, add salt, and bring to a boil. Reduce the heat and, stirring constantly, add the sifted flour little by little. Stir until the dough begins to pull away from the sides of the pan. Remove the pan from the heat and cool the dough. Add the eggs one at a time, mixing thoroughly.

 Using a pastry bag, pipe 5-6 cm long and 2-3 cm wide strands onto a parchment-lined baking sheet. Bake the éclairs at 200°C for the first 15-20 minutes. Then reduce the temperature to 150°C and bake for another 10-15 minutes.

Towards the end of baking, turn off the oven, open the door, and let the éclairs cool slightly. Whip the cream with a mixer, add the condensed milk, and beat well again. Fill the finished éclairs with cream using a pastry bag.

Enjoy!