Water, the butter and the salt is heated to boiling. Add flour while stirring with a wooden spoon or shovel. The mixture was stirred for 10-15 minutes until a uniform dough ball. The court then remove from heat and cool the dough. Add eggs one at a time, stirring continuously, until the mixture absorb well. From the ready dough using spray form eclairs length of 10-15 cm in a well greased with butter tray off of each other. Finished products are baked in a hot oven at 220 C for about 20 minutes. During baking, the oven door must be opened, so as not to interrupt the process of rising process. Once baked, the oven is switched off and finished eclairs leave it to dry. Once cool eclairste are cut to length and filled with the cream, obtained by the mixing of the products until smooth mixture. Sprinkle top with powdered sugar or melted chocolate. The recipe is in the original version of the Vocational School in catering town. Sliven. Therefore, a product is in an amount. Him go 50 eclairs at 90 g. But this does not worry because you can always discounted products to the desired number.