(Ideal for Vanilla or Vanilla/Raspberry Éclairs & Swan Chantilly Recipe)

Makes 12  Éclairs or 12 Swans

Ingredients:

1.180 g water

2. 8 g Madagascan Vanilla Sugar

3. 80 g Butter

4. 1 g salt

5. 125 g flour

6. 180-220 g eggs

Preparation:

1. Boil the water with the salt, butter & Madagascan Vanilla Sugar in a large pot. Then add the sifted flour and gently mix with a wooden spoon.

2. Stir the mixture for approximately three minutes over low heat; the mixture should detach from the sides and bottom of the pot and a film should form over the bottom.

3. Remove the pot from the heat and let your batter cool.

4. Then add the eggs one-by-one whilst making sure each egg is well incorporated into the batter before adding the next one.

5. Continue to mix your choux batter, lifting the batter with the wooden spoon from time-to-time; the batter is ready when it falls back in the shape of a ribbon.

6. Use this batter immediately and shape it into choux or éclairs on a baking sheet. Bake at approximately 200°C for approximately 25 minutes  (depending on the sizer of the choux or éclairs)