Eclairs with butter cream and chocolate glaze

Do the dough first. Put butter in a saucepan. Add water and a pinch of salt. Bring the mixture to a boil over low heat, stirring constantly.

Add flour and stir - brew it. Keep the pan on low heat for 3-5 minutes, stirring the dough constantly.

Remove the dough from heat, transfer to another container and cool for 10-15 minutes.

Now add the eggs one by one, stirring well each time. Only after combining one egg with the dough add another.

You can work as a mixer with a wavy dough attachment, or you can just use a spatula. As a result, the dough should be homogeneous, a little thick.

If you have a piping syringe or bag, great! Use it to place the eclairs on a baking sheet lined with baking paper. Or use a tablespoon.

You can leave the eclairs round (then it would be more correct to call them profiteroles) or lengthen and make classic ones.

Preheat the oven to 210 degrees, place the cakes and immediately reduce the temperature to 180 degrees. Bake for 30–35 minutes.

Do not open for the first 20 minutes! If you have a gas oven, only heat it to 180 degrees.

Prepare the cream. Beat the butter until fluffy. Add condensed milk, sour cream and achieve uniformity.

Now make the frosting. Melt the chocolate in a water bath, gradually pour in the milk and stir in the butter. Cool slightly.

Cool the finished eclairs, cut and fill with cream. Drizzle with icing and decorate as desired. We sprinkled with nuts.

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