Name: French Eclairs recipe by Aishwarya Lahiri Khanna at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 3
Ingredients: 1 cup water; 1 cup all purpose flour; 4 eggs; 1/2 cup salted butter

Instructions

In a saucepan, heat the water.
Once the water is warm, add the butter and let it melt.
Once completely melted, take it off the heat, and dump the entire flour into it.
Stir with a rubber spatula or a wooden spoon till the entire thing comes together in a soft ball, and leaves the sides of the pan.
Add one egg, and beat vigorously till well combined. Repeat for all 4 eggs. The resultant batter will be thick and glossy.
Preheat your oven at 190 degree centigrade. On a baking sheet, layer a baking paper or a silicon sheet.
Fill a piping bag with the batter. You can attach a star tip, an open tip, or if you do not have those, you can simply cut the tip of the bag to the thickness you like.
Pipe the batter to the lengths you like, keeping at least 1 inch space between each. I piped mini eclairs about 6 cm in length.
Wet the tip of your finger and pat down the peak of each eclair, else they will burn.
Bake this at 190 degrees centigrade for 20 minutes, then lower temperature to 160 and bake for another 30 minutes.
When done, set out to cool completely, and poke a small hole in the side of each, for the hot air to escape. This will prevent it from being soggy.
Once completely cooled, you can slice it horizontally or make a larger hole and pipe whatever filling you like in it.

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