If you love eclairs but hesitate to make them yourself, fearing it might be too complicated, this recipe will change your mind! Making choux pastry for eclairs is surprisingly easy. Follow this recipe to see how it’s done.
Ingredients:
- Flour: 120 grams (about 1 cup)
- Butter: 100 grams (about 7 tablespoons)
- Water: 80 milliliters (about 1/3 cup)
- Eggs: 4
- Salt: 1/2 teaspoon
Instructions:
- In a saucepan, pour water and add butter, salt, then melt the butter – the mixture should become homogeneous.
- Set to medium heat, add all the flour while vigorously stirring the ingredients, cook the mixture until it becomes homogeneous, and a dry film of flour forms at the bottom of the saucepan.
- Remove the saucepan from the heat, let it cool to about 70 degrees Celsius (160 degrees Fahrenheit), when it’s no longer scorching hot but still very warm.
- Beat in the eggs one at a time, mixing the dough very thoroughly each time until it becomes elastic.
- Transfer the prepared homogeneous dough into a piping bag or a regular plastic bag (cut off one corner), pipe it onto a parchment-lined baking sheet (it’s better to grease the parchment with a small amount of butter), shaping it into eclairs – i.e., in the form of strips.
- Bake the eclair bases in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40-45 minutes without opening the oven, but make sure they don’t burn.
- Fill the baked eclair bases with cream of your choice using a culinary syringe.
Enjoy your baking!
