|Sifted flour||75 Gram|
|Eggs||2 , well beaten|
1. Dry the flour out in a slow oven for 2-3 minutes if the weather is humid.
2. Sift the flour with the salt on to a baking sheet and set aside till required
3. Preheat the oven to a moderate temperature
4. Place the butter and water in a pan and bring to the boil. Ensure that the water is not too hot. If the temperature becomes too high, reduce heat and remove the pan from the heat.
5. Add the flour to the pan and return the pan to moderate heat. Mix the paste with a wooden spoon till it starts to leave the side of the pan. Remove from heat and stop beating immediately
6. Press with your finger and the paste should be soft and springy. Remove the ball to a plate and allow to cool. When fully cool, return back to the pan and beat in the eggs one at a time while beating thoroughly after each addition.
7. Make Ã©clairs by forcing the mix into piping bag. Use a 2" plain nozzle and a forcing bag and pipe out paste in 3" long strips on a wet baking tray.
8. Bake for 25-30 minutes or till the Ã©clairs sound hollow when tapped. If required, scoop out the center of the rolls and heat in the oven for 1-2 minutes more.
9. Fill with whipped cream when they are cool.
10. The same paste can be used to make puffs. Use the same nozzle to pipe the paste with the nozzle pointing vertically downwards to make 1" wide, 3/4 " high cones and bake for 25-30 minutes.
11. Slice off the tops and scoop out the soft inner portions of each puff.
12. Return puffs to oven for 2-3 minutes to dry out the insides.
13. Cool, fill with filling of choice and cover with the sliced off tops.
14. Serve the Ã©clairs cold and the puffs warm