Eclairs

First boil water, butter and salt in a wide saucepan, then remove from heat. Add the flour and stir quickly until smooth. No lumps should form.

Then return the saucepan to the heat and stir at a moderate temperature until a lump forms.

When a white skin forms on the edge of the pot, the dough is correct.

Remove the pot from the stove top once more and stir the first egg into the batter.

Then let cool for 5 minutes, then gradually mix in the remaining eggs one at a time. Always add one egg before adding the next to the batter! If the dough sticks to the spoon at long points and only comes away after a few seconds, it is ready.

Lightly grease the baking tray and dust with flour.

Fill the dough into a piping bag and pipe finger-length sticks onto the baking tray.

Place in the oven preheated to 150 °C (middle shelf) and bake for 55 – 60 minutes.

Do not open the oven door for the first 20 minutes, otherwise the pastry will collapse on the spot.

Let the finished eclairs cool, cut them open.

For the filling, boil milk with sugar, vanilla sugar and salt. Mix cornstarch in cold water. Stir into the milk while stirring. Bring to the boil once.

Soak gelatin in cold water, squeeze out and dissolve, add and mix well.

Allow the pudding to cool, stirring from time to time, to ensure that the

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