Choux pastry éclairs

Choux pastry éclairs

By
From
Sweet
Makes
12–14 medium éclairs

Choux pastry is one of my favourite things to cook. I picked up this recipe whilst working as a pastry chef in a three-star Michelin restaurant in the south of France, and I’ve used it ever since. Make sure the butter, sugar, salt and water are brought slowly to the boil. If you do this too quickly, the butter will not melt and the water will evaporate. The butter should be diced small so that it melts before you add the flour. To get a really crisp texture, add half a cup of cold water to a preheated tray in the oven before cooking, and then after 20 minutes, open the door for a few seconds to let out the steam.

Ingredients

Quantity Ingredient
250ml water
100g cold butter, diced small
1 teaspoon caster sugar
pinch salt
150g strong flour
4 eggs

Method

  1. Preheat the oven to 180°C and line a baking sheet with silicone paper.
  2. Pour the water into a pan and add the butter, sugar and pinch of salt. Bring to the boil slowly and boil for 1 minute. Add the flour in one go.
  3. Cook for a few minutes, beating all the time, until the mixture comes away from the sides of the pan cleanly and is smooth. Tip out onto a silicone-lined tray and leave to cool for 5 minutes.
  4. Transfer the cooled mixture to a kitchen mixer or large bowl and beat in the eggs, one at a time, then continue to beat until the mixture is smooth and shiny, about 2 more minutes.
  5. Spoon the mixture into a piping bag fitted with a large, plain nozzle, then pipe 10cm-long éclair shapes onto the prepared baking sheet. Smooth out any bumps with the tip of a wet finger.
  6. Bake in the oven for 25–30 minutes until golden brown and crisp.
  7. Remove from the oven and transfer the éclairs from the baking tray to a wire rack to cool.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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