This products needed: ADVICE FROM the BOSS: "choux pastry is made only on the basis of an equal amount of water and milk. If you use only water, the dough will be hard."

1. Mix milk, water, salt and sugar in a saucepan (preferably with a thick bottom. I have a pot tatarovskaya, so it is possible with a mixer beat without problems), add the butter, bring to a boil.

2. As soon as the water boils, IMMEDIATELY add all the flour (it is better to sift it beforehand, because then it is saturated with oxygen, and pastries will be more air). Whisk thoroughly until the dough become soft.

3. Beat for another 2-3 minutes until the dough until it stops sticking to the sides of the pan. Doing this until the pot is on the stove. Forming a large ball.

4. Remove the pan from the heat and put the dough in a deep bowl. I pictured a separate bowl, although it looks the same as the pan (THIS is VERY IMPORTANT because you need to add the eggs one at a time for uniform and lightweight structure test). And begin to add the eggs one at a time, whisking until then, until the egg is completely blended with the dough. The finished dough should look like this, i.e. the consistency is quite thick, such that it is not dripping whisk and slowly drops. You can then stuff the pastry syringe and proceed directly to baking.

5. TIP FROM the CHEF: "it is best to freeze the workpiece. To form or eclairs (approximately 8-9 cm in length) or profiteroles (4-5 cm), put them on parchment at a distance of 2-3 cm from each other and put in the freezer". I usually do just because, as a rule, make the dough and the cream in the evening and bake the next day. So convenient to do that, because stuffing the eclairs just before serving, otherwise they will get soggy. And messing with the preparation of the dough (albeit simple) is not always convenient. Of course, I pull the dough 20 minutes before baking and left in the fridge. Preheat the oven to 180 degrees (one gas – 4), put our blanks (if someone bakes – the confectionery syringe the desired shape on the baking tray lined with parchment paper). The chef advises to sprinkle eclairs or profiteroles for sweet toppings of crushed almonds and sugar. I don't always do, but it's delicious.

Here profiterole: Note: Profiteroles are doing with different fillings. This time on a whim was the walnuts, garlic, sauce "Astoria" "Onions with sour cream", paprika, red and black pepper, cheese, grated on a fine grater (I just Love, well, loves really spicy ))). And the second was stuffed with the same sauce, eggs, cottage cheese +leftover cheese, garlic and finely chopped chicken salami.

6. Put in oven and bake for 7 - 8 minutes (eclairs should increase in volume and rise, but the color remain the same). Then unveiled the door and continue to bake for another 15 minutes until Golden brown. After that I turn off the oven (I have electric) and leave them there to cool. 7. That's all. For the filling, I use French butter cream. The recipe can be viewed below. I cut along the profiteroles and fill them with cream with the help of culinary syringe. The frosting I make the recipe Alexjustas (recipe also below). I loved it (photo of the finished eclairs, though, no, still can not manage to photograph, eaten immediately )) All Bon appetit!