INGREDIENTS
250 ml Water
1 cup Butter
150 gm Refined Flour
3 Eggs
1 Pinch Salt
For garnish Strawberries, Chocolate and Cream
PROCESS
Bowl water in a sauce pan.
Add butter, salt, and refined flour and mix it vigourously.
When the mixture gathers like a ball, take in a bowl and whisk it well with a hand blender.
Add 3 eggs one by one in the mixture and whisk it well.
Take a butter greased baking tray and dust it with refined flour.
Fill the dough in a piping bag.
Pipe out the dough on baking tray into 1 inch finger and brush with egg wash.
Bake it on 200* C preheated oven for 10 to 12 minute then after reduce the temperature on 160* C and bake it for 7 to 8 minute.
Cool the éclairs for some time and then slit the baked éclairs from side and stuff with whipped cream and strawberry slices.
Dip in melted chocolate and let it cool.
Mini éclairs are ready to serve.
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