Eclairs and Profiteroles
Well-known and beloved sweets. To achieve a hollow center and porous texture, it is necessary to strictly follow the technology. It is important to control the thickness of the dough: depending on the size of the eggs, 4 eggs or 5 eggs may be required. The finished dough should be elastic and slowly drip from a spoon.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 3 / 5
Ingredients
for 15 servings
- water 250 ml
- butter 100 g
- eggs 4-5
- flour 180 g
- 1/2 tsp salt
- pastry, butter or protein cream
Instructions
Step 1 of 12
Bring the water to a boil.
Step 2 of 12
Add the butter and salt. Bring to a boil again.
Step 3 of 12
Stir in the flour into the boiling mixture. Mix thoroughly. Cook for 2 minutes.
Step 4 of 12
Cool the mixture slightly. Add one egg.
Step 5 of 12
Knead well.
Step 6 of 12
Add the second.
Step 7 of 12
Mix.
Step 8 of 12
Add all eggs in the same way.
Step 9 of 12
Line a baking sheet with parchment paper (or grease with butter). Using a piping bag with a nozzle (I used an open star) or a spoon, form tubes 11–12 cm long.
Step 10 of 12
Place in an oven preheated to 180 degrees. Bake for 10 minutes. Reduce the temperature to 150 degrees. Leave in the oven until golden brown (about 10–15 minutes).
Step 11 of 12
Fill the finished pastries with cream using a pastry syringe.
Step 12 of 12
Decorate to taste (I used white and dark melted chocolate).