Inspiration came from this week’s episode of Great British Bake Off, where the contestants had to make 24 eclairs of 2 kinds, 12 of each. I only made 6, plenty for 2 people who have just had pizza for dinner.

My choux pastry was made of 50 g of butter, 150 ml of water and 2 tbsps of sugar all melted together, 75 g of flour then added, transferred to kitchen aid to nicely work it with 2 eggs added.

They baked in 220 degrees for about 25 minutes.

The filling, a nice, vanilla creme pat; 2 egg yolks whipped with 2 tbsps of sugar, then about 12 g of flour and 100 ml of hot, vanilla infused and sweetened milk poured in and transferred back onto the heat.

The glaze- a random amount of cocoa, icing sugar and water with a touch of butter.

Food porn. 🙂