Éclairs & Choux Paste
 
The definitive recipe for excellent choux paste that makes the perfect éclair or profiterole: lightly crisped, darkly browned, and completely hollow on the inside.
Ingredients
For the choux paste:
  • 75g water
  • 75g milk
  • 75g butter
  • 5g sugar
  • 3g salt [Update 04/05/2019: Changed from 5g to 3g]
  • 100g bread flour, sifted (note: if frying or boiling the choux, you can replace with AP flour)
  • 150g eggs (about 3), room temperature and lightly beaten
  • Icing sugar, for dusting
Method
Prepare the choux paste:
  1. Bring the water, milk, butter, sugar, and salt to a strong simmer in a medium saucepan over medium heat.
  2. Remove the pot from the heat and add all the flour at once. Stir vigorously until the flour is completely incorporated.
  3. Return to heat and mix the dough, being careful not to scrape the bottom of the pan as a film may form there while cooking. Cook until the dough reaches 75°C (170°F), about two minutes. You may see a film form at the bottom of the pan.
  4. Transfer the dough to a bowl and, using a stand mixer fitted with the paddle attachment, mix on the lowest speed for about one minute and thirty seconds, such that the dough cools down to 60°C (140°F). You can also do this with a spoon or a hand mixer.
  5. Add half of the eggs and mix, still on the lowest speed if using a stand mixer, until combined.
  6. With the mixer still running, or your hand still stirring, add the rest of the beaten eggs slowly while you continue to mix. Once incorporated, mix for an additional minute until the dough is smooth.
  7. Use as directed in your recipe, or make éclairs, below…
Pipe & bake éclairs (if making éclairs, obviously):
  1. Prepare a parchment paper lined baking sheet by dabbing a bit of choux between the paper and the pan at each corner to secure the paper to the pan.
  2. Transfer the choux to a pastry bag fitted with a star tip, about 1.5cm (1/2 inch) in diameter with as many small teeth as possible (about 16 is good).
  3. Pipe the éclairs in 13cm (5 inch) lengths, and about 2.5cm (1 inch) wide, at about a 45° angle between the bag and the parchment paper-lined baking sheet. Space the éclairs about 5cm (2 inches) apart. If needed, mark lines with a pen or pencil on the parchment paper to ensure the éclairs are equal in length.
  4. Dust with icing sugar.
  5. Bake in a preheated oven at 180°C (350°F) for forty minutes, or until slightly darker than a golden brown.
  6. Remove from the oven and make a thin slit at the bottom of each éclair while still hot to let the steam escape. Let cool completely before filling and glazing.
Recipe by IronWhisk at http://www.ironwhisk.com/2014/06/tutorial-eclairs-choux-paste/