Preparation

• 1
  Preheat the oven to 180ºC
• 2
  In a saucepan large enough put the salt, sugar, butter cut in small pieces and water. Heat slowly until butter is melted.
• 3
  In a bowl sift the flour with the milk powder.
• 4
  In another bowl break the eggs at room temperature and whisk them into an omelette with a fork.
• 5
  Bring the liquid in the saucepan to the boil and, immediately, pour all the flour. With a spatula stir strongly until the mix is homogenous.
• 6
  Put the hot pastry in a mixer bowl and stir with the paddle attachment at low speed for a couple of minutes to let steam evaporate. Add the eggs little by little waiting each time that all the eggs have been well incorporated into the pastry.
• 7
  When the pastry is homogenous and shiny stop the mixer and remove the bowl. Stir the pastry with a spatula and put into a pastry bag fitted with the required fluted nozzle.
• 8
  Pipe éclairs on two 60 X 40 trays brushed with vegetable oil.
• 9
  Place two trays into the oven. Close the door. Bake 40 minutes.
• 10
  Take off the trays and let cool on rack.