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1
Preparation Cut the butter into small pieces.
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2
Sift the flour.
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3
Beat the eggs.
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4
Preheat the oven to 200C.
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5
Make the choux pastry Put the butter, water and milk in a saucepan and heat over medium.
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6
Turn the heat off once it comes to a boil.
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7
Add the flour in one go and beat vigorously until you have a ball of a paste.
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8
Return the sauce pan to the heat and heat over medium heat.
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9
When you can see a film of paste on the bottom of the pan, remove from the heat.
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10
Add the beaten eggs, a little at a time, until you obtain a consistency such that the paste drops slowly from a wooden spatula.
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11
Shape the choux paste Put the paste into a piping bag and pipe the paste into the sizes you want.
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12
Flatten the tips on top with a moistened finger.
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13
This is an easier way: Spoon similar portions of paste onto baking paper and shape the paste with your moistened hands.
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14
For soft choux, spray some water onto each portion of paste.
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15
If you don't have a sprayer, use moistened fingers to flick water onto them.
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16
For crispy choux, sprinkle the tops with granulated sugar instead of water.
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17
Bake the choux For large choux & eclairs, bake in a pre-heated oven to 200C for 15 minutes and reduce the temperature to 180C.
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18
Bake for approximately 10 minutes.
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19
For small choux, bake at 200C for 10 minutes, then at 180C for about 5 minutes.
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20
Adjust the baking time according to your oven.
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21
The crispy choux will burn easily, so cover with aluminum foil before the pastry has browned too much.
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22
For the choux cream filling, mix the custard and stiff-whipped double cream and fill the cooled choux pastries.
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23
Eclairs At Step 6, pipe the paste into thin oblongs, spray with water, and bake.
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24
Pipe the cream into the cooled pastries and spread melted chocolate on top.
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25
Try this variation!
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26
Tarte de Petit Choux
