Eclairs

In a wide, heavy-bottomed saucepan, combine the butter, salt, sugar, and water. Set over medium heat and bring to a rolling boil. Sift the flour. Beat the eggs with a blender or a fork until you have a smooth emulsion.

Remove the boiling pan from the heat, dump in all the flour at once, stir quickly until smooth, and return the pan to medium heat. Dry out the dough for 1–2 minutes, stirring constantly.

Transfer the hot dough to a cold bowl and stir for a couple of minutes to let it cool down slightly. Gradually add the eggs in 5 additions, stirring constantly. Continue mixing for another 10 minutes.

Pipe the eclairs onto a baking sheet and place them in an oven preheated to 200°C (390°F) (non-convection mode).