Éclairs

In a heavy-bottomed saucepan, combine the milk, water, sugar, salt, and butter. Bring to a boil.

Remove from the heat, add the flour, and stir well with a spatula until smooth. Return to the stove over low heat and cook the dough for a couple of minutes until a thin film forms on the bottom of the pan, then remove from the heat. Transfer the mixture to a bowl and let it cool.

Meanwhile, combine the eggs in a bowl and whisk lightly with a fork until uniform.

Gradually incorporate the egg mixture into the cooled dough in 3 additions, mixing thoroughly with a spatula or mixer each time. You will get a smooth batter that does not run off the whisk when lifted, but rather stretches and forms a drooping V-shaped flag.

Transfer the batter into a piping bag fitted with an éclair tip and let it rest for 30-40 minutes.

Next, pipe the éclairs onto a baking mat, neatly cutting the tip with scissors. If you want the éclairs to have a caramelized top crust, dust them with powdered sugar through a fine sieve.

Important: if using a standard electric oven, preheat it to 200°C (390°F), and right before putting the éclairs in, lower the temperature to 160°C (320°F) and insert the baking sheet immediately. If using a convection oven, you can bake them at 180°C (350°F). Baking time may vary from 30 to 45 minutes depending on your oven.