Éclair Recipe Learn under Expert Guide

For the eclairs

• 60 g(⅓ cups) Unsalted butter
• 60 g(¼ cups) Water
• 60 g(¼ cups) Whole milk
• ¼ teaspoonSalt
• 1 teaspoonGranulated sugar
• 70 g(½ cups) Bread flour high protein content flour, eg. 13%
• 110 g(½ cups) Egg might need slightly more or less, see tips

Instructions

After measuring the flour, sift it, and leave it aside. Over medium heat, put the butter, water, milk, salt, and sugar into a saucepan. Allow the mixture to simmer. As soon as the liquid begins to boil, take it from the heat, add the flour all at once, and whisk it rapidly with a rubber spatula until it forms a single, smooth ball and there are no visible traces of flour.

Place the skillet back on the burner and continue to cook the dough for three to five minutes while stirring it continually over medium heat. It is expected that during this period of time, water will evaporate from the dough, and a thin skin will form on the bottom of the saucepan and work its way up.

Once the dough has been transferred into the bowl of your stand mixer, begin whisking it on low speed for one minute. This will let the dough to cool down a little bit. Make sure to use the paddle attachment.

As soon as the mixer is turned on, begin adding eggs that have been lightly whisked onto the dough. Before adding more egg, make sure to only add a small quantity at a time, and wait for the mixer to fully incorporate the egg before adding more.

It is expected that the dough will come together and achieve a glossy consistency that can be piped off.
When the dough begins to slowly slide down from the paddle attachment in the shape of a V, it is ready to be produced.

It is important to go slowly, and the consistency should not be too runny. Depending on the amount of flour you use and the degree to which you dried the dough during the previous cooking cycle, the precise amount of egg that you use will require some degree of discretion on your part.

A pastry bag with a French star nozzle tip (0.5 cm or 1.3 cm in diameter) should be used to transfer the dough, and then the dough should be allowed to rest in the refrigerator for one to two hours.

In the event that the dough has been allowed to rest, use the French star nozzle tip to pipe fourteen eclairs of identical size onto a perforated “air” baking surface. Be sure to leave sufficient space between each eclair because they will puff up.

Alternately, you might cover a baking sheet with parchment paper and then pipe the choux dough onto the paper.

By dusting the dough that has been piped with icing sugar, you can also prevent cracks from appearing. Before baking, place the tray in the freezer for at least half an hour. You can even freeze the dough at this point for a longer period of time.

Without a fan, preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Bake the eclairs for forty minutes at a temperature of 170 degrees Celsius or 338 degrees Fahrenheit (sans fan).

Within the first thirty minutes, never open the door of the oven. Taking one eclair out of the oven at forty minutes and determining whether or not it has reached the desired consistency is a good idea if you are baking it for the first time.

If it is golden in colour, beautifully blown up, does not deflate while it is at room temperature, and the middle of the eclair is not raw (it is okay if it is a touch damp, it will dry while it is cooling down), then it is said to be finished.

Nutrition

• Calories: 64kcal
•  Carbohydrates: 4g
•  Protein: 2g
•  Fat: 4g
• Saturated Fat: 3g
•  Polyunsaturated Fat: 1g
• Monounsaturated Fat: 1g
•  Trans Fat: 1g
• Cholesterol: 39mg
•  Sodium: 55mg
•  Potassium: 23mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 157IU
• Calcium: 11mg
•  Iron: 1mg