Belgian Eclairs

1. 1

   Preheat the oven to 200u00b0C.

2. 2

   Mix the butter and water in a pan on low heat. Bring it to a boil and take it off the heat. Mix in, all at once, the flour with a pinch of salt, then put the pan back on the heat.

3. 3

   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.

4. 4

   Put the mixture in a baking sack and squeeze out finger-sized eclairs onto a baking sheet. Do not put them too close together. Bake for 10 to 12 minutes.

5. 5

   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. Let cool.

6. 6

   Once cooled, make a little cut on the side with a knife so you can push in the piping bag. The piping bag can either be filled with whipped cream or creme anglaise. Once filled, you can cover them with a layer of melted chocolate (I just melted some chocolate, without adding any cream).

* Per serving · 4 servings · Values may vary.

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