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1
The dough: Mix water + butter + sugar + salt + vanilla over heat and bring to boil.
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2
Add all of the flour one time and mix it with the previous mixture until it forms a firm dough.
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3
Let it cool down.
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4
Put in the mixer.
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5
First mix it at the lowest speed to let it cool down.
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6
Raise the speed and start adding the eggs one at a time.
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7
(dont add one until the previous disappears).
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8
The dough gets sticky and shiny.
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9
fill the dough in pastry bag.
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10
shape the dough into 10 cm fingers.
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11
leave space between each shaped finger because they will rise during baking.
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12
bake at 220C for 20-25 minutes.
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13
leave the fingers to cool down then slit open each finger like u open a bun.
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14
Creme Patissier: mix all the ingredients together then put on stove top and continue stirring to prevent sticking.
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15
when the mixture reaches a gooey consistency, turn the heat off and let the cream cool down then chill in the fridge.
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16
Using a pastry bag, fill each eclair stick with the cream.
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17
Chocolate glaze: over a water bath, mix both chocolate and butter until completely dissolved.
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18
dip each eclair finger into chocolate from one side only.
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19
put on a rack and leave to cool.
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20
chill in the fridge and serve cold.
