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Eclairs
A classic French choux pastry treat with a light, airy texture. Baked in the oven until golden brown and ready to be filled with cream or other fillings.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Combine the butter, salt, sugar, and water in a wide, heavy-bottomed saucepan. Set over medium heat and bring to a rolling boil.
Sift the flour. Beat the eggs with a blender or fork until smooth and emulsified.
Remove the boiling pan from the heat and quickly dump in all the flour, stirring vigorously until smooth. Return the pan to medium heat and dry out the dough for 1–2 minutes, stirring constantly.
Transfer the hot dough to a cold bowl and stir for a couple of minutes to let it cool slightly. Gradually add the eggs in 5 portions, stirring constantly. Continue to mix for another 10 minutes (you can use a stand mixer with the paddle attachment on speed 2).
Pipe the eclairs onto a baking sheet and place in an oven preheated to 200°C (390°F) without convection. Immediately reduce the temperature to 160°C (320°F) and bake for 1 hour.
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