Today I am showing you how to make the perfect eclair. If you follow these instructions exactly as they are, you will have perfect eclairs always:
- You need to make sure that your measurements are accurate.
- I like to weigh my liquids too so for this recipe you would weigh 250 g liquid as opposed to measuring 250 ml.
- It is also important not to open your oven to ‘check’ for the first 25 minutes of baking, otherwise the eclair will not be hollow and light.
- The last 'secret' is to add your eggs very gradually and if you achieve dropping consistency, do not add any more egg.
- 250 ml water (250 g)
- 125 g butter
- 120 g strong flour
- 3 to 4 eggs
- Preheat oven to 220 C and place a large pan of water at the bottom of the oven so that there is moisture in the oven.
- Put the water in a saucepan and add the butter cut into small pieces. Bring to a boil and remove from heat.
- Add sieved flour and mix well. I use a wooden spoon.
- Return to moderate heat and stir continuously until mixture leaves the sides of the pan. Remove from heat and allow to cool.
- Beat the eggs in a separate container and gradually add to the pan. Do not add all the eggs at once and stop when the mixture is at dropping consistency. A good test for this is to check that the mixture flows back when it is stirred on one direction.
- Place in piping bag with a nozzle of your choice and pipe onto a baking sheet.
- Bake at 220 C for 25 minutes without opening door.
- Check and bake further if required. Allow to cool.
- Cut open and pipe a filling of your choice.
Today I am leaving them unfilled but I am dipping them into melted chocolate; I use a large packet of chocolate buttons melted in the microwave and add half a teaspoon of oil for the extra gloss.
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