- Warm up the water between 50 to 60°C.
- Mix all ingredients together medium speed for 5 min., using a paddle.
- Pipe an éclair shape.
- Bake at 160°C for the first 5 min. with closed damper then open damper for 30 to 45 min. depending on the size.
Tip: For an even richer taste, replace 600gr of water by 500gr of milk and 100gr of extra oil.