Eclairs

Place a small saucepan with fire a quarter of water, butter and pinch of salt: bring to a boil, then remove the Pan from heat and add all the flour at once, stirring quickly so as to avoid the formation of lumps.

Put the pan on the heat and continue to stir until the dough will come off from the bottom and walls of the small saucepan.

Remove from stove and let cool: then the first built-in egg and let stand for 5 minutes; Add the second and then gradually the other two, being very careful not to add the next egg if the old one is perfectly blended to the mixture.

The mixture should be shiny and fall heavily from the spoon.

Grease the baking and sprinkle with a little flour, shaking to remove any excess.

Put a little mixture into a syringe for desserts from the very wide and then get off on long sticks about ten centimeters long and three, not too close together.

Cook for 45 minutes at 220 degrees, in the oven, it will absolutely be opened, at least during the first 20 minutes of cooking.

When cooked, baked the eclairs and let them cool, then removing the lids with a very sharp knife, to ready them for use.