Classic Choux Pastry Recipe for Eclairs – Step-by-Step Photo Recipe

Nutritional value per serving

215.4 kcal

Proteins: 6.8 g
Fats: 14.3 g
Carbohydrates: 14.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 4 hours 30 minutes
Complexity:

This is a complex recipe. Only try it if baking cakes is your usual go-to.
Number of servings: 16

This is a classic recipe for choux pastry for éclairs. It produces incredibly delicious, tender, and airy pastries. They pair perfectly with cream cheese, meringue, butter, and custard. The finished products can be topped with any glaze.

Recipe with step-by-step photos

Classic recipe for choux pastry for eclairs

Ingredients

Servings

Flour

150 G
Milk

125 ml
Water

125 ml
Salt

0.5 tsp
Sugar

10 G
Butter

110 G
Egg C1

5 pcs

Preparation

Step 1

Choux pastry for eclairs and profiteroles - photo

We prepare the necessary ingredients.

Step 2

Pour milk and water into a saucepan.

Step 3

Add salt and sugar.

Step 4

Add chilled butter.

Step 5

Place the saucepan over low heat. Stirring constantly, bring the mixture to a boil.

Step 6

Add flour and mix the mixture thoroughly.

Step 7

Remove the saucepan from the heat and stir the mixture until smooth.

Step 8

Place the saucepan back over low heat and evaporate the excess moisture from the dough. When the mixture thickens and a slight coating forms on the bottom of the saucepan, remove it from the heat.

Step 9

Transfer the hot mixture into a deep bowl or food processor bowl.

Step 10

Stir the mixture intensively for 5-7 minutes.

Step 11

Add the eggs one at a time to the dough, stirring each time until smooth. The finished choux pastry will be smooth and shiny. It should flow slowly from a spoon.

Step 12