How to make
Pour the water, oil and salt into the pan on the stove. Once it boils, remove from the heat and add the flour.
Stir with a wooden spoon. Beat the eggs one after the other and stir until everything is well mixed. Pour the eclair dough into a piping bag and pipe out the mixture into a tray lined with paper.
Bake your eclairs until they are ready at 360°F (180 degrees).
Meanwhile, make the cream for the eclairs. Set aside 3.4 fl oz (100 ml) of milk, mix the rest with the sugar and melt it on a heated hob.
Once it boils, add the vanilla and set it aside to cool.
Carefully cut the mini eclairs in half and fill them with the cream.
Serve the mini eclairs with homemade cream, which are suitable for weekdays and holidays.
