How to make choux pastry

Ingredients

• 7 oz water
• 7 oz milk, whole fresh
• 7 oz butter
• ⅛ oz salt
• ⅛ oz granulated sugar
• 7 oz all-purpose flour
• ⅞ lb eggs, fresh

Preparation

Step 1

Put the milk, water, butter, salt and sugar into a pot and bring to the boil.

Step 2

Pour in the flour and mix thoroughly with a spatula.

Step 3

Let the dough dry out, mixing until it comes away from the sides of the pot.

Step 4

Pour the preparation into the food mixer bowl and mix ata low speed for two or three minutes to allow the mixture to cool well before blending in the eggs.

Step 5

Add the eggs one at a time to obtain a soft, homogeneous mass.

Step 6

Line a baking pan with oven paper and using a pastry bag, form some small éclairs. Bake at 400°F..

Step 7

After baking the éclairs must be smooth, empty and light inside so as to leave space for the filling. The empty éclairs can be kept in a blast chiller for a few days.