How to make
Heat the water, milk, butter, sugar and a pinch of salt in a small saucepan.
When it boils, pour the flour all at once and stir, until it starts to separate from the walls and turns into a ball.
Leave it to cool for 5 minutes and add the eggs one by one, by stirring, until they are completely absorbed.
A nice smooth steamed dough is obtained.
Pour it into a piping bag and pipe out the eclairs.
Bake the mini profiteroles at 360°F (180°C) in a preheated oven. Leave the baked eclairs to cool with the oven door open.
Once they have cooled, fill them with cream.
For it, beat the eggs with the sugar, flour and starch. During this time, let the milk heat up in a saucepan on the stove. Gradually and with constant stirring, pour the yolks into the milk and boil the cream, until it is ready. Flavor it with vanilla.
Enjoy my elegant mini profiteroles.
