Prepare the dough: water + butter + salt - bring to boil, reduce the heat, add the flour, stir, remove from heat and cool slightly (otherwise the next stage of the eggs are just cooked).

Add 1st egg, long stirring the batter until smooth.

Here is the dough you get.

Then, the baking sheet covered with parchment paper and spread a teaspoon of our eclairs (size doing as you like, most importantly, keep in mind that they will increase in 1,5-2 times with the right baking). Now the important process of baking! Preheat the oven to 180 gr. Place the éclairs for 20 minutes, how 20 minutes will pass away, turn down to 160 degrees and bake for another 10 minutes During baking do not open the oven door.

When the éclairs are romanticky - they ready (NOT turned, they should not be too tanned, otherwise it will dry up) that's what you should have. Let cool, make cream.

Prepare the cream: egg + sugar + flour mix, add milk (cold), put in a water bath (otherwise the direct heat will burn the sugar). Bring to a boil, stirring constantly! On a photo at me the cream is in a stone bowl and on the direct fire, sugar, a little burnt, so I suggest in a water bath, check for yourself )))

Allow to cool and add the softened butter delicious. Mix well. PS: you can make the cream from boiled condensed milk + butter.

Once the éclairs have cooled, you can pour the cream. I take confectionery syringe with a nozzle with a blade for the cuts (see photo). Thanks to this attachment, separate incisions with a knife to be done, otherwise the éclairs can be crushed... Stuff each éclair in the middle! Then sprinkle the top with cocoa (using a sifter), or sour cream to make the fondant (as you like), it is important not to make the sweet mixture on top, otherwise the pastries are too sweet.

Bon appetit!