My Easy Chocolate Eclairsmakes 24 eclairs of about 10cm longFor the Choux buns250 ml boiling water125 ml butter250 ml cake flour3 jumbo eggs or 4 largeFor the filling250 ml cream whipped2 tbsp caster sugar100gr dark chocolate meltedPreheat the oven to 180C. Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper. Boil the water in a small pot and add the butter and allow to melt. Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot. Remove from the heat and place the mixture in the bowl of your mixer. Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs. Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper. Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam. Place back in the oven, with heat now reduced to 160C. Bake for another 5 minutes or until choux buns have now hardened. Remove from the oven and allow to cool on a wire rack.Keep in an airtight container until needed.Sour CrouteIngredients for approx. 32 oz (1l) :1 head of green cabbage10oz (300g) of carrot2 onions2 garlic cloves (or as you like)2 tablespoons of fresh ginger root1 1/2 teaspoons of sea salt1 tablespoon of turmeric1/2 teaspoon of black cuminpinch of cayenne pepperpinch of Black pepper Methods/steps -1. Larger outer leaves of the cabbage put aside. You will need it later for keeping the cabbage submerged in its liquid.2. Slice the Savoy cabbage and carrots with slicer or knife to very fine, tiny pieces. Or shred in food processor.3. Cut the onion, garlic and ginger into small pieces.4. Put all Ingredients into a bowl and mix well.5. Let it sit for about 30 min, so that the cabbage becomes watery and limp.Turmeric Sauerkraut Recipe, stanka vukelic6. Put everything into a jar (I use a 64oz/2l wide-mouth mason jar). Tamp down the cabbage in the jar with your fist, and of course pour the released liquid in as well.7. Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.8. Place a weight on top. I use a smaller mason jar filled with water.9. Cover everything with a towel. Set in a cool place, out of sunlight for 7 days.10. Check the sauerkraut every day and press the weight down a few times to release gases, which are inside. Always keep everything covered with liquid.11. After 7 days, remove the leaves and place the finished sauerkraut in the refrigerator. It will last at least 9 months or longer in your fridge.Please note: If you see any mold on top just remove that part, because everything else which is in the liquid is safe to eat. Options:If needed, add extra liquid. If the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.