Eclairs

Preparation:

Preparation: Place a small saucepan on the heat with a quarter of water, the butter and a pinch of salt: bring to the boil, then remove the pan from the heat and pour in the flour all at once, stirring rapidly to avoid the formation of lumps . Put the container back on the heat and continue stirring until the pasta detaches from the bottom and sides of the saucepan. Remove from the stove and let it cool down: then add the first egg and let it rest for 5 minutes; then add the second one and then gradually the other two, being very careful not to add the next egg if the previous one is not perfectly mixed with the mixture. The dough should be shiny and fall heavily from the spoon. Grease the baking sheet and dust it with a little flour, shaking it to remove the excess. Put a little of the mixture into a pastry syringe with a very wide nozzle and drop sticks about ten centimeters long and three wide, not too close together, onto the plate. Cook them for 45 minutes, at 220 degrees, in the oven, which absolutely must not be opened, at least during the first 20 minutes of cooking. When cooked, take the eclairs out of the oven and let them cool, then remove the cap with a very sharp knife, to prepare them for use.