Eclair dough
Description
Perfect with tea and coffee. I love making éclairs using this recipe because they always turn out perfectly. Try this recipe and you'll always make éclairs this way. The choux pastry is very elastic and easily extrudes without leaving residue in the pastry bag. It's easy to work with, allowing you to shape éclairs in various forms. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Immediately bring water to a boil in a deep container.
- 2
Step 2
2. Then remove the water from the heat and add the butter. Now melt the butter in the water, stirring gradually until smooth.
- 3
Step 3
3. Add the flour and quickly start kneading the dough. It will turn out to be a scalded dough. Add a pinch of salt and continue kneading without stopping.
- 4
Step 4
4. Stir until the mixture becomes pliable. This method is the easiest, and it takes about 15 minutes to prepare the dough.
- 5
Step 5
5. Then let the mixture stand and, when it has cooled slightly, add the eggs and mix again. Then transfer the ready dough into a piping bag and pipe onto a baking sheet.
- 6
Step 6
6. The dough should be elastic like this. Place them with some space between (about 2 centimeters on each side), as eclairs will expand during baking.
- 7
Step 7
7. The pastries bake quite quickly. Watch the surface - as soon as they turn golden brown, remove the eclairs. Let them cool, then fill with cream or caramel.