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.
Ingredients
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- 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
Instructions
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- 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