Easy and Airy Eclairs: Perfect Choux Pastry Recipe

Smooth, elastic, very delicate, holds its shape well. Choux pastry for eclairs is absolutely easy to make using the simplest ingredients. Eclairs made from this dough are airy, fluffy and very tasty. Finished products can be filled with cream or whipped cream.
cook time: 1h 10 min
Freya Ashford
Easy and Airy Eclairs: Perfect Choux Pastry Recipe

Nutrition Facts (per serving)

234
Calories
15g
Fat
15g
Carbs
7g
Protein

Ingredients (18 portions)

Basic:

Salt 0.5 tsp
Wheat flour 150 g
Butter 100 g
Water 125 ml
Milk 125 ml
Eggs 4 pc

Recipe instructions

Step 1

Step 1
How to make choux pastry for eclairs? Prepare the necessary ingredients. Eggs must be at room temperature, not small, suitable for category C1. For choux pastry, it is advisable to take flour with a large amount (38-40%) of good quality gluten. This flour makes the dough dense and elastic. Thanks to this, it does not allow water vapor to pass through and, as the volume of the cakes increases during baking, it stretches without breaking.

Step 2

Step 2
Sift the flour well, thanks to which it will be saturated with oxygen, and the finished products will be more tender and rise better during baking.

Step 3

Step 3
Cut the butter into pieces, place in a saucepan, add milk, water and salt.

Step 4

Step 4
Heat the mixture over medium heat while stirring. It is necessary that the butter completely melts. Bring the mixture to a boil.

Step 5

Step 5
As soon as the mixture begins to boil, reduce the heat and add all (!) of the sifted flour at once. Using a spatula, vigorously stir the flour into the liquid.

Step 6

Step 6
The dough should become smooth, homogeneous and pull away from the sides of the pan. While stirring, heat the dough over low heat for another 1-2 minutes until the flour is well cooked. Remove the pan from the stove and let the dough cool slightly until warm.

Step 7

Step 7
Beat the eggs until smooth. I beat all the eggs at once and add them to the dough in parts. You can beat the eggs into the dough one at a time. The gradual introduction of eggs allows you to obtain a more uniform dough structure.

Step 8

Step 8
Add about 1/4 of the beaten eggs (or 1 egg) to the warm dough. Eggs should be added to the dough only after it has cooled to approximately 60-70 degrees. If you add eggs to unchilled dough, the eclairs may not rise well when baking.

Step 9

Step 9
Actively stir the egg into the dough. Each subsequent egg should be added only after the previous one is completely combined with the dough. In this way, add all the eggs into the dough.

Step 10

Step 10
The choux pastry is ready. It turns out viscous, smooth, homogeneous. When dripping from a spoon, it holds its shape well, hanging down like a wedge. Using a pastry bag, you can pipe the eclairs and immediately place them in a preheated oven. Happy baking!

Additional rubrics

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