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.
Ingredients:
- 250 ml water (250 g)
- 125 g butter
- 120 g strong flour
- 3 to 4 eggs
Instructions:
- 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.
Did you enjoy this recipe? Leave your comments below and please rate and share to help us bring you more of the recipes you like.
