Compound:
- 150 grams of flour
- 100 grams of butter
- 100 ml water
- 4 chicken eggs
- 0.5 teaspoon salt without top
- any cream for filling
Cooking:
- Melt the butter in a saucepan, add water, salt.
- Put the pan on medium heat and slowly pour out the flour, all the while stirring the mass with a whisk.
- Cook until the mixture becomes homogeneous, without ceasing to stir.
- Remove the pan from the stove and cool the resulting dough a little so that it is warm.
- Crack the eggs into the dough and knead the dough until soft.
- Put the dough into a pastry bag or pastry syringe.
- Preheat the oven to 180 degrees.
- Put parchment on a baking sheet.
- Form eclairs in the form of strips (for eclairs) or circles (for profiteroles).
- Bake for about 40 minutes without opening the oven. Take care not to burn.
- Cool the finished blanks and fill with the filling of your choice.
