Combine the water and butter in a pot, heat until the butter has melted then bring to a boil.
Reduce heat to a low heat and keep stirring while adding Rex milano and Wheat flour (Type 550).
Increase the heat to a medium heat and stir for 2 – 3 minutes or until the mixture smooths out and leaves the sides of the pot.
Remove the pot from the heat. Transfer the mixture to a mixer and beat to cool. The temperature of the mixture needs to be below 50° C.
Add eggs one at a time, beating well to incorporate completely after each addition. After adding the last egg, mix until get smooth. When you lift the beater, the batter should slowly fall into a thick ribbon.
Pipe the dough on the baking sheets, approx. 50 g, in your preferred shape. We recommend long and oval.
The oven should have a temperature of 200° C when you put the eclaires in. We recommend putting 2 – 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
Bake the eclaires for approx. 25 minutes or until get a medium golden brown.
