For approximately 12 eclairs or 30 choux pastry

Ingredients

• Sweet choux pastry:

  100 g butter

  4 eggs

  150 g flour

  25 g caster sugar

  14 water cl

  12 milk cl

  1 pinch of salt

• Salted choux pastry:

  80 g of butter

  4 eggs

  65 g of flour

  20 water cl

  1 pinch of salt

Steps

1. In a saucepan, mix the water (and milk for the sweet version), butter and powdered sugar and/or salt. Cook over low heat until boiling, stirring with a wooden spoon until the butter melts completely. Remove the pan from the heat and add the flour all at once. Mix vigorously to prevent lumps from forming.

2. Once the dough comes off the walls and forms a ball, put the pan back on very low heat to dry out the dough for 2 minutes while stirring. Still off the heat, add an egg and mix to blend well. Repeat the process with each egg, adding them one by one.

3. Work the dough until it is smooth and forms a ribbon around the spoon.

Tips

• Preparation time: 15 minutes

• Cooking time: 35 minutes

• This dough can be used for choux, eclairs, chouquettes, gougeres, profiteroles and religieuses

• Come to Mauderne's baking classes to learn the tips and secrets about how to make choux pastry and eclairs at home