You will need
    • For the dough:
    • 3 eggs;
    • 100 g of butter;
    • 100 g flour;
    • 250 ml of water;
    • a small pinch of salt.
    • For the custard:
    • 2 egg yolks;
    • 1 and 3/4 Cup milk;
    • 1 tbsp. sugar;
    • 2 tbsp flour;
    • 1 tsp of vanilla sugar;
    • 2 tsp. butter.
How to cook choux pastry.
Pour water in a saucepan with a thick bottom. Add the butter, sugar and salt. Put on medium heat and bring to a boil.
Carefully sift the flour.
When the water boils, remove from heat. Without ceasing to stir intensively, and flour.
Put the saucepan on low heat. RUB the dough until it becomes homogeneous and smooth and will not gather in kom (it should easily fall from the walls and bottom).
Remove the dough from heat and let cool to room temperature. Turn batter into a deep dish or bowl.
Whisk the eggs.
In the cooled paste gradually add the beaten eggs – 1 tablespoon. After each portion of egg mass stir until smooth. The dough should be thick enough to not broke in the process.
Preheat oven to 200 degrees. Cover a baking sheet with parchment paper.
Place dough in a pastry syringe (or bag) with a smooth nozzle and place on a baking sheet "fingers" with a length of about 6-8 cm and a width of about 2 cm Remember that eclairs increase in volume 2 times. Therefore, the distance between the "fingers" must be at least 2 cm.
Place baking sheet in the preheated oven. After Eclair blushed and increase in volume (approximately 15 minutes), reduce oven temperature to 150-160 degrees. Bake for another 15 minutes.
Cool the cakes on a baking sheet.Then pierce the top of each cake in two or three places or any party.
How to cook custard.
Mix in ¾ Cup of cold milk with the flour, add the egg yolks and sugar. Stir well, place on low heat. Bring to a boil. Pour a thin stream of the remaining milk, stirring constantly with a wooden spoon. Simmer for 2-3 minutes. Then cool everything to room temperature. Mash the butter with the vanilla sugar, add the cooled syrup and beat well.
Custard "fingers" filled with cream. The surface of the cakes can be covered with melted chocolate or icing.