If you love eclairs, but not prepare them themselves, fearing that it is too difficult – this recipe dissuade you! To prepare the choux dough for eclairs is very simple. See in this recipe how it’s done.
120 g flour
100 g butter
100 g butter
80 ml of water
4 eggs
1/2 tsp salt
4 eggs
1/2 tsp salt
How to make choux pastry for eclairs:
In a pan pour water and put oil, add salt and melt the butter – the mixture should be homogeneous.
To make a medium heat, add all the flour at very intensive mixing of the products boil the mixture until then, until the mixture becomes homogeneous, at the bottom of the pan when the base is ready, begin to form a dry film of flour.
Remove the pan from the heat, allow to cool to about 70 degrees when it is no longer piping hot but still very warm.
To drive the basis of the eggs one by one vimosewa each time the dough very thoroughly until plasticity.
Prepared homogeneous dough in a pastry bag or a normal bag (cut it area), deposited on the laid parchment baking sheet (best to grease the parchment with a small amount of butter), shaping eclairs, i.e. in the form of strips.
Bake the base for éclairs in heated to 180 degrees oven for 40-45 min without opening the oven, but making sure they don’t burn.
Ready the basis for éclairs filled with cream to taste, using a cooking syringe.
A good cooking!