Dutch Moorkop

100 ml water
1 gr salt
50 gr butter
50 gr flour
2 eggs
50 gr sugar
40 gr vanilla sugar
50 gr chocolate (pure )

Heat the butter in a saucepan , water and salt until almost boiling. Add the flour, stirring until the dough is a ball.

Remove the pan from the heat and whisk the eggs into the dough. Continue until the dough is again a sphere. Stay here by beating the dough lightly to keep. Cover a baking sheet with parchment paper or grease it with butter, and make equal ball. This recipe is for 10 eclairs, make sure there is enough space between the piles.

Place the can in the middle of the oven, and bake the puffs in 15 to 20 minutes until tender at 200 degr.  Hot air : 180 degrees Leave after baking the puffs on baking sheet to cool.

For the filling you beat the cream with the vanilla sugar until stiff. Note that you do not continue too far right, then the butter. Fill a piping bag with a small mouth of the puffs at the bottom through a hole that you can make this.

The chocolate glaze make the " bain marie " to melt. Fill a pan with water and put here a small pan or bowl. Leave it floating, but keep the smaller pan is established. If you are the chocolate in small pan crumble, melt naturally at a temperature no higher than 100 degrees. Cover the puffs for a chocolate, and grind with a topping of whipped cream.