How to cook
Heat the milk with the butter over a low to moderate heat. When the butter has completely melted and the liquid is about to boil, add the flour, salt and sugar at once and stir.
Reduce the heat by one or two degrees and do not stop stirring, until the dough begins to separate from the walls of the cookware.
Remove it from the heat and leave the dough to cool slightly - no more than 10 minutes.
Add the eggs one by one, by beating constantly with a mixer. Until one egg is absorbed, do not add the next.
Transfer the resulting sticky steamed dough into a piping bag with a tip on one side and squirt out elongated or thick eclairs onto baking paper at a distance from each other.
Bake them in a preheated oven at 392°F (200 degrees) for 20-25 minutes or until they aquire a golden brown color.
Once the eclairs are ready, turn off the oven and leave the door ajar for another 10 minutes.
When the fluffy eclairs have cooled completely, cut them crosswise and fill them with whipped cream, a cream of your choice or even a savory filling. It's all up to your imagination.
Enjoy your meal!