PREPARATION

1. Heat 220 milliliters water, 110 grams butter, 1/2 teaspoon salt and stir well.
2. Bring it to a boil.
3. Add 115 grams all purpose flour and stir till it becomes like dough and pulls away from sides of the pan.
4. Transfer the dough into a bowl, add 4 eggs one by one and whisk it well.
5. Fill the mixture into a piping bag.
6. Pipe out 4 - 5 inch lengths of dough on a baking tray greased with oil or butter.
7. Preheat the oven to 220°C/430°F. Bake for 15 minutes.
8. In a bowl, add 5 egg yolks, 130 grams powdered sugar and mix it well.
9. Add 40 grams corn starch, 2 tablespoons all purpose flour, 80 milliliters hot milk and whisk it well.
10. Keep aside.
11. Heat 440 milliliters milk in a pot, add the prepared mixture in it and stir well.
12. Cook till it becomes thick and creamy.
13. Transfer this mixture into a bowl, add 1 teaspoon vanilla extract, 2 tablespoons butter and mix it well.
14. Cool for 1 - 2 hours.
15. Heat 120 grams heavy cream in a pan and bring it to a boil.
16. Pour this mixture into 130 grams chocolate and mix it well.
17. Fill a pastry bag with the pastry cream.
18. Dip the top of the eclairs into the still warm chocolate glaze.
19. Refrigerate for 30 minutes.
20. Serve.

Classic Bloody Mary

Serving - 1

INGREDIENTS
Lemon wedge
Celery salt
Ice
Lemon slices - 2
Lemon juice - 2 tablespoons
Vodka - 120 milliliters
Tomato juice - 240 milliliters
Tabasco sauce - 1/4 teaspoon
Horseradish - 2 teaspoons
Worcestershire sauce - 1/2 teaspoon
Celery salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Smoked paprika - 1/4 teaspoon
Ice