Preparation

Heat the water in a pot and add the butter, stir until the butter melts. Remove the mixture from the heat and add the flour using a wooden spoon. Mix everything vigorously so that the consistency is smooth and without lumps. Place the pot over low heat and heat for a while, stirring constantly. The mass should be smooth and pull away from the sides. Remove the pot from the heat and let the dough cool.

Transfer the cooled dough to the mixer and, while mixing, gradually add one egg at a time. Then transfer the dough to a pastry bag with an opening of at least 1 cm. Press out long rolls 8-10 cm long onto a baking tray lined with parchment paper, keeping spaces apart.

Bake at 374°F (190°C) for 30 minutes.

Cut the cooled eclairs in half and fill them with Lauretta strawberry yogurt flavored filling.

Prepare the icing: boil sugar and water in a small pot. When the sugar dissolves, add the broken chocolate. Remove from heat and mix thoroughly.
Pour the icing over the eclairs and decorate with sprinkles if desir