Choux Pastry for Éclairs

Ingredients

• 75 g water
• 75 g milk
• 75 g butter
• 6 g sugar
• 5 g salt
• 75 g T45 flour
• 110 g eggs (beaten)
• 20 g milk (add once all the eggs have been incorporated and the mixture is smooth)

Steps

1. 1

   Combine the water, milk, butter, salt, and sugar in a saucepan. Bring to a simmer.

2. 2

   Add the flour to the saucepan and mix until a dough forms.

3. 3

   Dry out the dough for one minute, stirring continuously.

4. 4

   Transfer the dough to a mixing bowl or the bowl of a stand mixer. Mix it to cool it before adding the eggs, so they do not cook when they come into contact with dough that is too hot.

5. 5

   Gradually incorporate the eggs, mixing until they are all incorporated and the dough is smooth.

6. 6

   Add the 20 g of milk and mix until smooth.

7. 7

   Transfer the dough to a piping bag fitted with a fluted nozzle, then pipe the éclairs.

8. 8

   Optionally, dust the éclairs with cocoa butter powder.

9. 9

   Bake in a fan-assisted oven at 140 °C for 1 hour. Never open the oven during baking.

Notes

The transcript also mentions baking for 45 minutes at 150 °C, but the written recipe description specifies 1 hour at 140 °C in a fan-assisted oven; that time and temperature have been used here. Cocoa butter powder is presented as an optional ingredient in the transcript, with no quantity specified.

Nutrition per serving

• baking
• dessert
• French
• oven-baked
• choux pastry