For approximately 12 eclairs or 30 choux pastry
Sweet choux pastry:
250g g butter
235 g flour
1 pinch of salt
In a saucepan, mix the water butter and salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.
Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add the milk an egg and mix to blend well. Repeat the process with each egg, adding them one by one.
Work the dough until it is smooth and forms a ribbon around the spoon.
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Oven temperature: 190°C
This dough can be used for choux, eclairs, chouquettes, profiteroles and religieuses
Come to Mauderne's baking classes to learn the tips and secrets about how to make choux pastry and eclairs at home