Usuba
Classic Éclairs with Choux Pastry
Crispy eclairs made from choux pastry with an airy structure. The dough is prepared using traditional technique: butter and water are brought to a boil, then flour and eggs are added. The pastries turn out with a hollow center, perfect for filling.
- Total
- 150 min
- Standard serving
- 157.9 g
Ingredients
Total 5
Instructions
- 1
Step 1
Pour water into a saucepan, add pieces of butter and a pinch of salt. Heat over medium heat until the butter is completely dissolved and the mixture comes to a boil.
When the mixture comes to a boil, pour in all the flour and immediately stir thoroughly with a wooden spoon. The mass will quickly thicken and begin to pull away from the sides of the pot.
Remove the pot from heat and let the dough cool to a warm state.
- 2
Step 2
Once the dough cools down, add the eggs one by one, stirring carefully after each addition. The dough should become uniform and smooth.
Place the dough on a baking sheet lined with parchment paper. Use a pastry bag, parchment cone, or a damp spoon to shape the éclairs. Press down slightly on each pastry to help it hold its shape better.
- 3
Step 3
Preheat the oven to 200 degrees or slightly higher. Bake the eclairs for 30–35 minutes until golden brown and crispy. Do not open the oven door during baking so the dough does not collapse.
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