1-First Step: In a bowl, combine 100g milk powder, 80g icing sugar, 50g softened butter, and 1 tsp vanilla extract. Mix with a spoon or hands until a smooth dough forms. If too dry, add 1 tsp milk. Roll into 30 small egg-shaped balls (about 1cm each). Place on parchment-lined tray and chill in fridge for 15 minutes. This mise en place keeps centers firm for coating. For vegan, use plant butter here.

2-Second Step: In a heavy saucepan, add 300g sugar, 150g glucose syrup, 100ml water, 30g cocoa solids, 50g milk solids, and pinch salt. Stir over medium heat until sugar dissolves completely. Stop stirring once boiling to avoid crystals. Use a candy thermometer.

3-Third Step: Boil to 150°C (hard crack stage), about 10-12 minutes. Colors deepen to amber. Remove from heat, stir in extra butter if desired for gloss. Work fast as it hardens quickly. Low-calorie tip: Monitor closely to prevent burning.

4-Fourth Step: Dip chilled centers into hot caramel using a fork, letting excess drip. Place on oiled parchment or silicone egg molds for shape. Twist fork for even shell. If no molds, freehand egg shapes. Let set at room temp 10 mins, then fridge 20 mins to harden.

5-Fifth Step: Once set, trim excess with knife for smooth eggs. Store ready eclairs in airtight tin. Gluten-free assured throughout.