Smelt de boter in het water en de melk. Laat het geheel koken.Voeg de bloem toe en roer het deeg droog. Meng rustig de eieren onder het beslag. Spuit eclairs van ongeveer 12 cm lengte. Doreer de eclairs en ga er met een vork over. Bak af gedurende 20 minuten op een temperatuur van 220°C
0,5 l water
0,5 l melk
500 g boter
750 g bloem
30 eieren
snuifje zout
Johan Buelens
Bakkerij Buelens
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