- Warm and sieve flour.
- Put water, butter in a small pan and bring to boiling while stirring well.
- Draw foam aside and add all the flour at once. Beat in the flour over the fire until the mixture is smooth.
- When cooled, add the vanilla essence and beat in the ½ yolk. When smooth, add the whole egg.
Making Eclairs
- Place mixture in rolls on a greased tray.
- Bake in a steady oven for about 30 minutes until crisp and a light-brown. Avoid draughts throughout cooking.
- When baked, split eclairs at one side, remove the soft centre and cool on a rack.
- Fill with sweetened and flavoured cream
- Top with chocolate icing.
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