- water - 1 cup (250 g)
- butter - 1/5 cup (70 g)
- flour - 2/3 cup (150 g)
- eggs - 4
- salt - 1 pinch
- for the cream
- milk - 1 2/5 cups (350 g)
- starch - 2 tbsp (30 g)
- sugar - 1/4 cup (65 g)
- butter - 1/3 cup (75 g)
- cream - 4/5 cup (200 ml) (30%)
- dark chocolate - 3.5 oz (100 g), for the glaze
Add the butter to boiling salted water and let the water boil away, then add in the flour. With a spoon, stir to prevent it from getting lumpy. Remove from the heat and stir until fully thickened.
Add the eggs one at a time while stirring until the mixture becomes elastic. The ready dough needs to be runny; if it is too thick add an egg, if way too runny, add flour.
Fill up a pasty bag with it and spray out eclairs in a pre-greased and floured oven dish, at least 1″ (3 cm) apart from each other. Each eclair needs to be about 4″ (10 cm) long. During baking, their volume will increase threefold.
Bake in a well-heated oven at 392°F (200 °C). Don't open the oven the first 10-15 minutes. Then reduce the temperature and bake another 20-25 minutes.
For the cream, heat the milk over low heat, pouring in some of the sugar. In 3-4 spoons of milk, dissolve the starch, and carefully add it to the boiling milk, to avoid lumps. Then, remove it from the fire.
Beat the butter with the sugar until fluffy, add the vanilla and pour all this into the milk and starch. Then, while stirring- add the cream. Once cool, fill the baked eclairs with the cream using an icing piping syringe.
Sprinkle with melted chocolate.