Belgian Eclairs

Preheat the oven to 200°C.

Mix the butter and water in a pan on low heat. Bring it to a boil and take it off the heat. Mix in, all at once, the flour with a pinch of salt, then put the pan back on the heat.

Continue stirring with a wooden spoon until the dough dries out and stops sticking to the sides of the pot. Take the pan off the heat and stir in the eggs, one at a time. You’ll need to stir quite energetically to get a smooth mixture.

Put the mixture in a baking sack and squeeze out finger-sized éclairs onto a baking sheet. Do not put them too close together. Bake for 10 to 12 minutes.

When you take them out of the oven, they should be light and slightly brown. When you open one, it should be empty; this will enable you to fill it. Let cool.

Once cooled, make a little cut on the side with a knife so you can push in the piping bag. The piping bag can either be filled with whipped cream or creme anglaise. Once filled, you can cover them with a layer of melted chocolate (I just melted some chocolate, without adding any cream).