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Choux pastry for eclairs and profiteroles

Eclairs and profiteroles are  very tasty cakes that can be filled with a variety of creams, salads, etc. Eclairs are made of choux pastry - nothing complicated, everything is simple and quick.

They are made of choux pastry.

choux pastry for eclairs and profiteroles

Composition:

  • eggs - 4-6 pcs.
  • butter - 100 gr.
  • water - 1 tbsp.
  • flour - 1 tbsp.
  • salt - a pinch

Preparation of choux pastry for eclairs and profiteroles:

Bring water, salt and butter to a boil.

water and butter

melted butter in water

Without removing from the heat, pour in the flour and mix thoroughly until the flour disappears.

choux pastry

Then remove the dough from the heat, cool slightly, and add the eggs one at a time, thoroughly mixing them into the dough until the dough begins to stretch.

choux pastry with eggs

Depending on the size of the eggs, you may need different amounts.

choux pastry

Line a baking tray with baking paper and use a pastry syringe (or just a spoon) to pipe the dough onto it. For the eclairs, shape the dough into oblong strips and for the profiteroles into round balls, 4-5 cm apart.

choux pastry eclairs

Bake on the lower level of a preheated 180 degree oven for 20-25 minutes - until browned. Do not open the oven during baking, otherwise the eclairs will fall off.

And do not open the oven.

eclairs

Cool the finished brownie billets, fill with cream or other filling and serve.
Enjoy!"

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