INGREDIENTS:
For the dough (11 eclairs of 12 cm each):
80 grams of flour;
40 grams of butter;
40 ml of water;
40 ml of milk;
2 eggs (110-120 g without shell);
1 pinch of salt.
For the cream:
140 g of butter 82%;
90 grams of sugar;
70 ml of milk;
1 yolk;
4 grams of vanilla sugar.
For the glaze:
4 spoons of sugar;
2 tablespoons of sour cream;
3 spoons of cocoa;
60 grams of butter;
1 teaspoon of gelatin;
30 ml of water.
METHOD OF COOKING:

1. Prepare the dough. Pour water and milk into a saucepan. Add cubed butter and a pinch of salt. Put the pan on the fire, and when the butter melts, bring the mixture to a boil.
2. Add all the flour and mix immediately. Reduce the heat and cook the dough for about 2 minutes. Remove the pan from the heat and let the dough cool for 5-7 minutes.
3. Break the eggs into a bowl and beat them with a fork.
4. Transfer the dough to a bowl, add the beaten eggs in small portions and mix very well. Add the next portion only after the previous one is completely incorporated into the dough. Finally, mix the dough with a spatula for about 5 minutes. You should get a smooth and shiny dough.
5. Transfer the dough to a pastry bag with a slot of 1-1.5 cm or a plastic bag.
6. Grease the baking tray with butter, spread it with a brush and remove the excess with a paper napkin.
7. Sprinkle the strips with flour at a distance of 12-13 cm, this will be the length of the eclairs.
8. Form eclairs. Smooth the ends with your fingers dipped in water.
9. Put the tray in the oven heated to 200°C for 20 minutes, then bake for another 15 minutes at 180°C.
10. Remove the skin on a wire rack and let them cool.

Advice. Mix the dough by hand or with a mixer. Shells can crack both in the first and in the second case. You can cook the dough only in water, the milk will brown a little. Do not open the oven during baking!

11. Prepare the cream. Beat the yolk with a fork. Pour in the milk, mix until smooth, then strain the mixture through a sieve directly into the pan.
12. Add sugar and vanilla sugar. Put the pan on the fire and bring the mixture to a boil, stirring constantly. Reduce the heat and cook for another 5 minutes.
13. Transfer the composition to a bowl and let it cool. The cooled syrup becomes thicker and resembles condensed milk.
14. Mix the oil at room temperature with a mixer for 5 minutes at medium speed.
15. Add 1 tablespoon of the prepared mixture, continuing to mix with a mixer.
16. Transfer the cream to a pastry bag and fill the shells. If you don’t have a pastry bag, cut off the tops of the shells and spoon the filling into them. Cool the cookies.

Advice. For the cream, use fat and high-quality butter. Both the oil and the prepared mixture should be at the same temperature.

17. Prepare the glaze. Pour gelatin with water and let it swell.
18. Melt butter, add cream, sugar and cocoa.
19. Stir and put the pan on the fire again. Bring the mixture to a boil, stirring constantly with a whisk.
20. Remove the pan from the heat and add the gelatin. Mix well and let the glaze cool.
21. Strain the thick glaze using a sieve into a suitable plate.
22. Dip each eclair in the glaze, shake off the excess and leave the cakes for the glaze to harden. If you have leftover frosting, you can refrigerate it and use it for cakes, sponge cakes or cookies.
23. Put the eclairs on a plate and put them in the refrigerator for 1 hour.

Eclairs are incredible! The cream is dense, the glaze is quite sweet, and the dough is very airy and tender.

We wish you a pleasant appetite in the circle of your loved ones!