Eclairs (cream puffs)

Lunches at work can be boring. Everyone eats his own sandwich, thinks about the documents that are lying on the desk waiting for your attention... But sometimes, only sometimes a coworker easily turns a usual daily routine into a little celebration. Those are the times someone brings a cake, muffins, chocolates, etc. into the lunch room. 
This time it was my time to change a seemingly gray lunch into a time fool of laughs. All it took me was to bring a basket of homemade eclairs. There was no limit to my coworkers' joy! Only one of them noticed, "%?№;)**?:№, you are feeding us with air here!" That is so true. The cakes are very light and taste heavenly. Try for yourselves.

Ingredients

2.5 dl water
0.25 teaspoon salt

100 g butter

150 g flour

4 eggs

Preparation

Measure and weigh up all the ingredients accurately.
Cover a baking tray with baking paper.
Boil water, add salt and butter and melt in the boiling water.
Pour all the flour in the water at once, under constant stirring on medium heat. Stir until you get a smooth lump.
Put the dough into a cold bowl, stir in eggs one at a time. Do not add the next egg before the first is blended completely.
Form eclairs on a baking tray using two spoons. Do not place the cakes too close on a baking tray.

Bake in hot oven at 200 º C, on the lowest rack for 25-30 minutes for large and 10-15 minutes for small eclairs.
Eclairs should be firm and light when they are ready. The oven door should not open during cooking. When eclairs are ready let them sit a bit in the oven with the door open before they are taken out. Cool cakes on a rack.
Divide the cakes in half with a knife. Fill in the cakes with whipped cream when they are completely cool or preferably right before they are served.

Cream puffs can be filled with cream and canned or fresh fruit, whipped cream flavored with fresh berries or jam, vanilla cream or egg cream. The cake can be sprinkled with powdered sugar or covered with chocolate glaze.