Preheat the oven at 180° C.
Put the butter, sugar and milk in a pot. Bring to a boil.
When heated, put the flour in and mix well.
Let it cool for 2 min. Add the eggs and mix well.
Make the éclairs as big and thick as a thumb. Place them fairly apart on a baking sheet.
Bake for 25 min.
After chilled, cut them in half and stuff with a cream at your choice.
