Choux pastry for eclairs

8 servings

50 minutes

Choux pastry for éclairs is the foundation of legendary French pastries whose airy and light taste has won the hearts of gourmets worldwide. This dough has a unique ability to form a hollow structure when baked, ready to be filled with delicate cream. Its origins date back to the 16th century when French pastry chefs began experimenting with the technique of cooking flour in boiling liquid. Éclairs are the perfect dessert for festive occasions or simply for refined enjoyment. Their thin, crispy crust harmonizes with a soft filling, and the classic presentation with chocolate glaze turns them into a work of art. Once you try one, you can't stop!

Energy value per serving

• Calories: 217.8
• Proteins: 5.9g
• Fats: 13.9g
• Carbohydrates: 17.2g

Ingredients

• Butter: 100 g
• Chicken egg: 4 pc
• Wheat flour: 180 g
• Salt: 2 g

Cooking steps

1. Boil 250 ml of water, add oil and salt, bring to a boil.

   Required ingredients:

   • Butter: 100 g
   • Salt: 2 g

2. Pour flour into boiling water, mix well, and cook for 2 minutes.

   Required ingredients:

   • Wheat flour: 180 g

3. Cool the mass a little.

4. Add one egg, mix well, add the second, mix. Add all the eggs this way.

   Required ingredients:

   • Chicken egg: 4 pieces

5. Line the baking tray with parchment paper (or grease it with oil).

6. Use a spoon or a pastry syringe to shape the dough into tubes 10-11 cm long.

7. Place in a preheated oven at 180 degrees, bake until golden brown, about 35-40 minutes. Do not open the oven door while baking.

8. Fill the ready pastries with cream using a pastry syringe.

9. You can drizzle the pastries with melted chocolate and sprinkle with coconut flakes.