¼ l water
100g unsalted butter
150g plain flour
In a pan, drop the water and the unsalted butter till boiling, then stir in the flour just in once, and start stirring as to make the “Polenta”, with a wooden spoon;
The mixture is ready when it start taking off the pan by itself;
Let it cool for a while, and then combine the eggs, one after the other, not all together, you better use the processor…to get it easier!
The mixture must be smooth and well-blended. Let it cool again for an hour, in the fridge.
Pre-heat the oven at 200°
Take out the dourogh and with the “sac-a-poche”, make the éclairs on an oven plate creating 5cm lines;
For the bignè, do the same but just let drop on the oven plate the mixture as big as a nut;
Cook for 15-20 mins.Let them cool and fill in with smoked salmon and lettuce, or with patés.