Ingredients (for approximately 500 grams of choux pastry)
- 130g water
- 130g whole milk
- 130g butter
- 11g sugar
- 7g salt
- 100g all-purpose flour
- 192g whole eggs (around 4 medium eggs, depending on size)
- Heating the liquids:
In a medium saucepan, combine the water, whole milk, butter, sugar, and salt. Heat over medium heat, stirring occasionally to ensure the butter melts completely and the mixture becomes smooth before it reaches a gentle boil. - Adding the flour and stirring:
As soon as the mixture starts to gently boil, remove the pan from the heat. Add the flour all at once and quickly stir with a wooden spoon or sturdy spatula until it forms a smooth dough. Return the pan to low heat and continue stirring for 1-2 minutes to cook the dough slightly, until it pulls away from the sides of the pan.
Tip: Make sure to stir vigorously after adding the flour to avoid lumps and to ensure the dough is smooth. Also, don’t overcook the dough at this stage—it just needs to come together and release steam to avoid a doughy texture later. - Cooling and mixing in the KitchenAid:
Transfer the dough into the bowl of your KitchenAid mixer. Attach the paddle (flat beater) and run the mixer on low speed for a few minutes to cool the dough slightly. This prevents the eggs from cooking when they are added later.
Tip: If you don’t have a KitchenAid, you can also use a hand mixer or mix by hand with a wooden spoon, although the latter requires more effort. - Checking the weight and moisture balance:
Before adding the eggs, weigh the dough. If it weighs less than 500 grams, gradually add small amounts of water (around 1-2 grams at a time) while the mixer is running on low speed until the total weight is 500 grams. This ensures the dough maintains the proper consistency.5. Incorporating the eggs:
Add the eggs one by one to the cooled dough, mixing on medium speed. Make sure each egg is fully absorbed into the dough before adding the next one. The final dough should be smooth, glossy, and firm enough to hold its shape when piped.
Tip: The dough should have a “V” shape when it falls off the paddle attachment or spoon—this indicates the perfect texture for piping. - Shaping and freezing:
Pipe the dough into the éclair molds, ensuring the molds are evenly filled but not overfilled. Freeze the molds for 6 hours to help the éclairs maintain their shape during baking.
Tip: Freezing helps éclairs hold their structure during baking, but be sure to freeze them long enough—rushing this step could cause them to lose shape in the oven. - Preparing to bake:
Once frozen, remove the éclairs from the mold and place them on a silicone air mat set on a baking sheet. Lightly spray the frozen éclairs with a bit of oil. After that, dust them with a thin layer of powdered sugar to prevent cracking during baking. Bake the éclairs in a preheated oven at 180 200°C (350-390°F) until they are golden brown and puffed.
Tip: Avoid opening the oven during the first 15-20 minutes of baking to prevent the éclairs from collapsing. Check them through the oven window instead. Additional Tip:
Storage: If you don’t plan to bake all the éclairs right away, you can leave the frozen éclairs in the freezer for a few weeks. Bake them straight from frozen, adjusting the bake time slightly.