Mix immediately with a spatula until the batter no longer gives off steam.
At this point, transfer the dough to a bowl and let it cool.
Add an egg to the mixture and mix well with a wooden spoon or an electric mixer until the dough is smooth.
Repeat the process for all the eggs.
Finally the dough is ready when it is smooth and homogeneous.
step 5:
Fill a piping bag fitted with a round tip or a star-shaped tip (1 cm in diameter).
So create strips of 10-12 cm on a baking sheet covered with parchment paper.
Sprinkle the éclairs with icing sugar and bake at 170° for 40 minutes.
After 10 minutes of baking, open the oven door slightly to allow steam to escape.
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step 6:
Continue baking for another 30 minutes with the oven door slightly ajar until the éclairs are golden brown.
Remove the eclairs from the oven and let them cool on a wire rack.
step 7:
Stir the pastry cream with a spatula until smooth.
Finally Place the pastry cream in a fluted pastry bag and garnish the éclairs.
Sprinkle with icing sugar and serve
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