Eclairs

Ingredients

• For the Choux:
• 60g unsalted butter
• 60g water
• 60g whole milk
• 20g white sugar
• 70g cake flour
• 0.5t salt
• 2-3 eggs, whisked
• For the Assembly
• 1 recipe whipped ganache (I would use dark chocolate)
• 1 recipe pastry cream

Instructions

1. 1Making the Choux Pastry
2. 2Prepare the Base: In a medium saucepan, combine the cold water, milk, and cubed butter. Place the pan over medium heat and resist the urge to stir. This allows the butter to melt evenly without the liquid boiling too early, which is the key to the right consistency.
3. 3Add Dry Ingredients: Once the mixture comes to a full boil, turn the heat down to low. Add the sifted flour, sugar, and salt all at once. Stir vigorously with a spatula or wooden spoon until a ball of dough forms and pulls away from the sides of the pan.
4. 4Dry the Dough: Continue to stir and cook the dough over low heat for about 5 minutes, pressing it against the sides of the pan. The goal here is to evaporate excess moisture. The dough should feel dry to the touch and a light film should form on the bottom of the pan.
5. 5Cool and Add Eggs: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment, or to a separate bowl if using a hand whisk. On low speed, mix the dough for a few minutes to cool it down. Once it's no longer steaming, slowly incorporate the whisked eggs in a steady stream. You may not need to use all the eggs; stop when the dough is glossy and holds its shape, but is not runny. A great test is to lift the paddle, and a "V" shape of dough should hang from it without breaking.
6. 6Chill the Dough: Transfer the choux pastry into a piping bag fitted with a French star tip. Refrigerate for at least one hour before using. This firms up the dough and makes it easier to pipe.
7. 7Baking and Assembling
8. 8Bake the Eclairs: Preheat your oven to 390°F (199°C). Pipe the éclairs onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each one. Wet your finger and gently press down the points or ridges on each éclair to prevent them from burning.
9. 9Bake and Cool: Place the éclairs in the oven, then immediately lower the temperature to 365°F (185°C). Bake for 40-45 minutes, or until they are a deep golden brown and feel light when you pick them up. Do not open the oven door during the baking process, as this can cause them to collapse.
10. 10Fill the Eclairs: With a small piping tip or a paring knife, poke 2-3 holes into the bottom of each éclair. Gently fill the éclair with the pastry cream, being careful not to overfill.
11. 11Finish and Serve: Top each éclair by piping on the whipped ganache. Serve immediately and enjoy!