Éclairs
Baking and Desserts • European
Description
Cut the finished pastries on the side and fill them with custard. The surface can be covered with icing or melted chocolate, or dusted with powdered sugar. * I do not recommend using margarine for the dough. * If the eggs are large, you may need fewer eggs than specified in the recipe. * The pastries should be baked immediately after preparing the dough. * If the éclairs are well-dried, they will be hollow inside and will not collapse.
Ingredients
- Wheat Flour 10 oz
- Water 1 glass
- Chicken Egg 4 pieces
- Butter 5 oz
- Salt to taste
Step-by-Step Guide
Step 1
Pour water into a pot, add oil and salt, place the pot over heat, and bring it to a boil. Once the water with oil reaches a boil, remove it from the heat and gradually sift in the flour, mixing the dough vigorously.
Step 2
Place the pot with the dough back on low heat and stir the dough until it becomes a smooth, glossy mass (the dough should easily pull away from the sides and bottom of the pot).
Step 3
Remove the pot from the heat and let the dough cool. Once cooled, add the eggs one at a time, stirring until smooth and well combined each time (the finished dough should be smooth, shiny, and thick enough to hold its shape on the baking sheet).
Step 4
Using a piping bag, pipe strips measuring 5-6 cm in length and 2-3 cm in width onto a baking sheet that has been greased with butter or lined with parchment paper. Make sure to leave a distance of 3-5 cm between each éclair on the baking sheet, as the pastries will double in size during baking.
Step 5
Bake the éclairs for the first 15-20 minutes at 390°F (the éclairs should double in size and turn golden brown). Then reduce the temperature to 300°F and continue baking the pastries for another 10-15 minutes.
Step 6
Towards the end of baking, turn off the oven, open the door, and allow the baked goods to cool slightly.
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