Other materials for the cream puffs:

• 100 ml water
• 100 ml milk
• 100 gram sifted flour
• 100 gram butter
• Little bit salt
• 4 eggs
• 750 ml whipping cream
• Glass bowl

Preheat the oven on 200°C (convections oven). Mix the milk, the water, the butter and a bit of salt in a pan and let it boil until all the butter is melted. Remove the pan from the wire and add the flour in one time. Mix the flour well using a wooden spoon, until a ball of dough. Place the pan back on the fire for approx. 2 minutes. Stir the dough while cooking. Remove the pan from the fire and let the dough cool down till it is lukewarm. Add the eggs and need them well true the dough.

Fill a decorating bag with the dough (you can also use tip 1M) and spray 8-10 eclairs on a baking plate covered with baking paper. Make sure the eclairs are approx. 8 cm wide and that the distance between them is 5 cm. Bake the eclairs in approx. 30 minutes golden yellow.

Beat the whipping cream with 300 gram FunCkes mix for Enchanted cream stiff and colour it pink or blue. Put this in a decorating bag with decorating tip 230 and fill the puffs.

Put some white FunCakes Dip ‘n Drip in a glass bowl and heat it in the microwave for 10 seconds. Dip the cream puffs in the white glaze, let the excess glaze drip off. Sprinkle the different colours of nonpareils on top.