How to make the basic dough for eclair

Eclairs’ dough is a made in pot dough that takes quite some experience to knead in order to achieve the right temperature to integrate properly the eggs and avoid a bad egg smell in the final result. The same dough (in other shape) is the dough that we use to make choux.


  • 250 gr. water
  • 110 gr . butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sugar
  • 130 gr. flour
  • 4-3 large eggs
  • 1 egg beaten with 1 tablespoon water for brushing


  • Put water, salt, sugar and butter in a saucepan over medium heat until the water boils and the butter melts.
  • When it reaches the boiling poin remove from heat and add flour all at once.
  • Mix thoroughly so that all the moisture leaves from the dough.
  • Put it back again in the fire to evaporate as much water as possible. It must detach from the walls of the pot.
  • Before adding the eggs, the dough needs to cool thoroughly.
  • To save time you can mix the dough in the mixer in order to drop the temperature.
  • Otherwise let it come to room temperature naturally.
  • Gradually add the beaten eggs.
  • Every egg must be well absorbed before the next one comes in.
  • This is the most important part of the directions.
  • Stir with whisk or mixer until every egg is well incorporated and then continue with the next small egg dose.
  • You may not need to use all 4 eggs.
  • Transfer the dough to a pastry piping bag and leave in the fridge for a while.
  • Preheat oven to 220°C and arrange a baking paper on a large pan.
  • Form small sticks, one next to another, leaving enough distance between them because they will rise during baking.
  • Make scratches using a fork along each eclair and then coat it with the egg.
  • The scratches will help the chocolate coating stand better.
  • Put the pan with the sticks in a preheated oven at 220°C for 15 minutes.
  • After 15 minutes lower the temperature to 190°C, open the oven door and arrange a towel so that it is slightly open.
  • This is the secret so that the egg won't give a bad smell to your eclairs. But beware: do not open the door completely because they will not rise.
  • Despite being small in size, eclairs needs 40 minutes baking.
  • Let them come down to room temperature and fill them up with the filling you want

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