1 cup water
1 / 2 cup butter
1 tablespoon sugar
1 cup flour
4 to 5 eggs
Filling - Pastry Cream :
1 cup milk
Vanilla
3 eggs
50 gm sugar
60 gm flour
2 squares chocolate, melted
Boil the water. Add sugar and butter. Lower the hear.
Add 1 cup of flour to the mixture and beat vigorously with a wooden spoon until mixture
does not stick to the pan.
Remove from heat and add the eggs one at a time while stirring till it becomes smooth.
Spoon it on a baking sheet the size of an egg, [ if you prefer them round] or shape them as fingers,
leaving room to spread. Put it in a moderate oven for 15 minutes then remove it from oven and let it cool.
Split the �clair and fill it with the filling and decorate them either with icing sugar or melted chocolate,
as desired [ see picture ]
Filling:
Beat the yolks of 3 eggs with sugar and continue stirring. Add the melted chocolate. Let it cool. Fill it in the nozzle and fill up the eclairs with it.
You can use the same recipe in smaller shapes to produce Profiteroles au Cafe or au Chocolat as in picture.
