Sort ingredients
helen
QR Code
Listen
Pdf
Craquelin (if using)
Mix everything together until it forms a dough.
Split the craquelin in half and roll between two sheets of baking paper, roll it as thin as possible, the thinner the craquelin the smoother the choux will be.
Put on a tray and freeze until firm enough to cut.
Cut into rectangles the same size as your éclairs, mine were 5” long and the width of my ruler, freeze until ready to use. This can be re-rolled indefinitely, I always end up with a bit extra that I freeze for next time.
Method - Choux
Combine the water, milk, butter, sugar and salt in a pan and bring to the boil.
Once boiling, reduce the temperature and add the flour stirring vigorously.
Continue to cook for about 2 minutes.
Remove from the heat and transfer into a stand mixer, beat with the paddle on slow until it’s partially cooled, it should be warm to the touch but not hot enough to cook the eggs.
Add the egg a bit at a time, beating until fully incorporated before adding more egg.
The amount of egg you need is dependant on a number of factors so you might need more or less, don’t add too much at once! When the mix drops off the spoon and forms a v shape it’s ready.
Chill in the fridge with clingfilm touching the top for at least an hour or overnight.
Pre-heat the oven to 180°C/360°F.
Transfer into a piping bag with a 15mm plain round nozzle (if using craquelin) or a 15mm French star nozzle.
Pipe 5” sticks with plenty of space in between.
Top with craquelin or gently brush with melted butter or cocoa butter until completely covered.
Put in the oven and immediately reduce the temperature to 160°C/320°F.
Bake for 20-25 minutes, DO NOT OPEN THE OVEN DOOR.
When cooked, remove from the oven and immediately poke a small hole in the top, this will help any excess moisture escape.
Fill with whatever you like!