Eclairs

Choux pastry filled with a delicious cream of your choice! Here, the Hungarian version: boiled vanilla custard with icing sugar on top. 

Ingredients

0.5 cup water

60g butter

pinch of salt

75g flour

2 eggs

Preparation

Preheat oven to 425F. Line a baking sheet with parchment paper.

Bring water, butter, and salt to a rolling boil in a small pot.

Remove pan from heat, stir in flour quickly.

Heat for up to a minute, until mixture comes together, stirring constantly.

Remove from heat and allow to cool for 5 minutes. 

Beat in with a handheld mixer the eggs, one at a time, until each is fully incorporated. Beat for 2 minutes after adding the last egg.

Pipe 0.75-inch-wide, and 5-inch-long logs through a half-inch corner hole from a plastic bag.

Bake for 15 minutes. Then reduce heat to 350F, and bake for another 20 minutes. Do not open the oven door!

Remove from oven, cut a tiny slit into the top of each and replace into oven for another 5 minutes. 

Place them on a cooling rack and cut of tops to allow steam to escape.

Fill with pastry cream