Yield: 8
eclairs
Preparation time: 1 hour
Bake time: 37 minutes
For the eclairs:
½ water
¼ cup unsalted butter
½ tablespoon superfine sugar
½ plain flour tfe
2 large eggs (amount may change)
Directions
Preheat oven to 350 degrees Fahrenheit
Place water butter and sugar in a small saucepan until it starts to boil
Move away from heat and drop in flour all at once, then mix it using a stiff rubber spatula until a rough dehydrated dough comes together, place the saucepan back on the stove for 2-3 minutes to completely dehydrate the dough.
Place the dough in a metal mixing bowl for 25 minutes or until the dough is room temperature
Whisk the eggs in a separate bowl
When your dough is room temperature attach the whisk to your electric mixer
Beat in eggs one at a time, only whisk in the next egg when the first one is Fully incorporated
Line a baking sheet with parchment paper
Place pat a choux in a piping bag fitted with the Wilton #12 round piping tip. Pipe 4 inch logs, leaving room between each one as they will grow when baking.
Wet your finger and lightly tap any corners of dough coming up from the eclair.
Bake for 20 minutes. After 20 minutes is over, open the oven for a few seconds to let steam out, then close the oven door and bake for an additional 17 minutes.
Let cool completely before filling.
After cooling, place the filling of choice (whip or pastry cream) into a piping bag without a tip, cut the corner off about â…“ of an inch up the bag.
Poke 3 holes into the bottom of the eclair using the piping bag. Apply light pressure into each one until it starts to feel heavy.
Once filled serve immediately