How to make
For the choux pastry dough, heat the water with the butter and the spoonfuls of sugar and salt. When it boils, pour the flour all at once and stir intensively for 1-2 minutes, until it starts to separate from the sides of the bowl. Remove it from heat and leave it to cool for 10-15 minutes.
Beat the eggs one at a time into the steamed pastry dough, while stirring vigorously. Do not add the next egg, until one egg is completely absorbed.
Put the resulting sticky mixture into a piping bag and pipe out éclairs, which are about 12-13 in number in a tray covered with baking paper. Leave 4-5 cm distance between them, because they will puff up.
Bake in a 390°F (200°C) oven for 20 minutes, or until they aquire a golden brown color. Open the oven door and leave them inside for another 10-12 minutes.
While the eclairs are cooling, prepare the filling. Mix all the ingredients for them (dried meat is chopped into small cubes) and mix, until a homogenous mixture is obtained.
Cut the cooled eclairs crosswise through the middle, without going all the way to the end and fill the hollow core with a spoonful or two of the filling. Cover with the lid and arrange them in a suitable plate.
Perfect as an appetizer or a delicious afternoon snack.
Enjoy your meal!
