Ingredients:
For the dough:
375 ml water
Salt
100 g margarine
200 g flour
4 to 5 eggs
Mixing Bowl
Icing bag with large nozzle
Baking tray with baking paper
For the vanilla cream:
1/4 liter of milk
50 g sugar
1/2 packet of vanilla flavored pudding powder
Salt
3 egg whites
Pot
Bowl
Kitchen mixer with whisk
Chocolate icing
Preparation:
Bring the water, a pinch of salt and margarine to the boil, pour in the sifted flour and stir over a low heat until the mixture separates from the bottom of the pot and forms a dumpling. Remove the pot from the heat and, after it has cooled slightly, beat in 1 egg very quickly. Only when it has been completely absorbed into the dough, stir in the remaining eggs one after the other. The mixture must be smooth and supple.
Then fill the choux mixture into a piping bag with a large nozzle and use it to pipe strips about 10 cm long onto a baking tray lined with baking paper. Now bake at approx. 180 degrees Celsius to 200 degrees Celsius for about 20 minutes until golden.
For the vanilla cream:
Cook a pudding from the milk, sugar and pudding powder in the usual way. Bring about a third of the egg white, beaten with a pinch of salt, to the boil for a short time while stirring briskly. Remove from the heat, continue stirring and fold in the remaining egg whites.
After some time, let the dough cool on the baking tray and only then cut each piece of pastry lengthwise. Fill the lower halves of the eclairs with the cream and place the upper halves on top after glazing with the chocolate.