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French · Baking
Eclairs
Light choux pastry with a crisp crust and a delicate texture that holds its shape beautifully.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Pour cold water into a saucepan, add the salt and butter.
2
Bring to a boil.
3
Add the flour and, stirring constantly, cook the dough for exactly 2 minutes.
4
Let it cool until lukewarm.
5
Gradually beat in the 4 large eggs.
6
Pipe or spoon the dough onto a parchment-lined baking sheet, shaping the eclairs with spoons dipped in water.
7
Bake at 200°C (400°F) with convection for 20 minutes.
8
Then lower the temperature to 150°C (300°F) and bake for another 10 minutes.
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