Summary

Ingredients

For the dough: (choux pastry)

• 150 ml water
• 60 g butter, cut into flakes
• 90 g flour, sifted
• 2 egg (s)

For the cream: (Creme Patissiere)

• 2 egg (s), lightly beaten
• 50 grams sugar
• 2 tablespoon cornstarch
• 300 ml milk
• 2 drops flavor (vanilla)

For the glaze:

• 25 g butter
• 1 tablespoon milk
• 1 tablespoon cocoa powder
• 100 g powdered suar
• possibly grease for the tray

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Instructions

1. Prepare a baking sheet, either grease or use a silicone baking mat. Heat the water and butter in a saucepan. When the water is boiling, remove it from the heat. Add the flour and beat vigorously with the whisk until the dough forms a lump. Allow to cool slightly.
2. Then stir in the eggs. Pour the finished mixture into a piping bag. Sprinkle about 8 cm long eclairs on the baking sheet. Make sure there is enough space in between. Bake in a preheated oven at 200 ° C for 30-35 minutes. Slit open the sides of the eclairs to allow the steam to escape. Place on a wire rack to cool down.
3. For the cream, beat the eggs and sugar for 10 minutes, then fold in the cornstarch. Almost bring the milk to the boil, then pour into the egg mixture while stirring. Pour the mixture back into the saucepan and stir to a thick cream over low heat. Remove from heat, add the vanilla flavor and let cool.
4. Cut the eclairs lengthways and fill with the cream.
5. For the glaze, heat butter and milk in a saucepan, remove from heat and add cocoa powder and powdered sugar. Finally, just put the icing on the eclairs.