From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas
125 g butter
3/5 cup (150 ml) water
1 cup (140 g) cake flour, sifted
½ tsp (2.5 ml) salt
1 cup (about 120 g) slivered almonds
1 quantity Chantilly Cream (p. 00)
Preheat the oven to 200 °C. Line a baking tray with baking paper or a silicone baking mat.
In a medium saucepan set over moderate heat, melt the butter in the water and bring to the boil. Remove from the heat and quickly add the flour and salt. Return to the heat and stir very quickly with a wooden spoon until a ball forms and the dough comes away from the sides.
Transfer the dough to the bowl of an electric mixer with the paddle attachment, and allow to cool for 3 minutes. With the mixer on low speed, add the eggs one at a time, making sure each egg is fully incorporated before the next one is added. Beat until the dough is stiff and glossy. Use immediately.
Dollop spoonfuls of dough onto the baking tray. Make sure they are not too close together as they do expand a fair bit. Sprinkle each with slivered almonds. Bake for 7 minutes, then reduce the heat to 180 °C and bake for further 7 minutes. Cut a small slit in the bottom of each éclair to allow steam to escape. Cool completely.
Cut open the éclairs and fill with Chantilly cream.
Makes about 24