How to make
Pour the water into a pot, add the butter and a pinch of salt. Move the pot onto the stove and as soon as the liquid boils, pour the flour all at once. Stir, until the dough separates from the sides of the bowl.
Remove it from the heat, wait 5 minutes, add 1 tbsp. of milk and start adding the eggs one at a time, by mixing vigorously with a wooden spoon.
Line the large oven tray with baking paper. Pour the mixture and level it out. It doesn't need to be evenly leveled out, since it rises up unevenly when baking, which is normal for this type of dough.
Bake the cake layer in an oven preheated to 360°F (180°C) for about 20 minutes.
Immediately after removing the tray from the oven, turn the baked sponge cake layer onto a cotton towel. Roll it up. DO NOT tighten it too much!
Whip the cream. Unroll the completely cooled roll and spread it thickly, sprinkle with finely chopped strawberries and roll it up again. With the remaining cream and strawberries, spread and decorate the eclair roll!
